HOW TO USE – SUGGESTIONS
The classic pasta to use for this sauce is Linguine. Spaghetti and Bucatini also work well. While we prefer long pasta with these Sicilian seafood sauces, some restaurants will serve this with Fusilli or Casarecce pasta.
For something a little different, you could also try this sauce with small or diced potatoes for a delicious swordfish stew.
Add some peperoncino flakes if you like a little heat.
Some recipes will add a touch of fennel to the sauce. Garnish (flavour) with fresh parsley.
If you’re feeling bold, add a couple of spoons of cognac to the sauce.
Pachino IGP cherry tomatoes, Mediterranean swordfish, aubergines, extra-virgin olive oil,white wine, natural herbs, Trapani sea salt. Contains no artificial flavourings or conservatives
Longlife product. Once opened, store in fridge and consume within 15 days.
Swordfish with Aubergines in Cherry Tomato Sauce 180g
This is another classic Sicilian recipe which perfectly marries simple ingredients to outstanding effect.
Luscious Pachino IGP cherry tomatoes and fresh aubergines provide the ideal backdrop for the swordfish to really stand out.
This is ably complemented by the blend of extra-virgin olive oil, white wine and aromatic herbs.