la cucina senza glutine

 

Dried gnocchetti sardi pasta with swordfish ragu

 

Ingredients (serves 4): 280 gr of gluten free dried gnocchetti sardi (Sardinian-style pasta), 10 cherry tomatoes, chives to taste, 4 tablespoons of extra virgin olive oil, 280 gr of fresh swordfish slices, 30 gr of raisins, salt and pepper.

 

 

Clean the swordfish removing skin and fishbones. Dice fish and put it in a bowl with some chives, 2 tablespoons of extra virgin olive oil, salt and pepper. Leave to rest in fridge for 10 minutes. Cut tomatoes in half and soak the raisins.

Heat some oil in a pan, add the swordfish and roast it for few minutes. Add the cherry tomatoes and cook for 5 more minutes.

Remove the sauce from the pan and blend it, then pour again in the pan.

Cook pasta in salted water and drain 2 minutes earlier than the recommended cooking time. Add the pasta and the raisins to the pan with the sauce and stir-fry for a couple of minutes, adding if necessary few tablespoons of the cooking water.