sicilian swordfish
CategoriesRecipes Main courses

Sicilian Swordfish recipe

This is a recipe article to prepare the Sicilian Swordfish. If you have bought swordfish here is a tasty recipe that you will love!


The Sicilian swordfish is a very tasty and tasty typical dish of the island cuisine, in particular this recipe is inspired by a second course originating from the city of Messina. Here the preparation is called swordfish alla messinese and represents a triumph of four flavors and basic ingredients of the local cuisine: the very fresh swordfish, olives, pine nuts and cherry tomatoes.

What makes this dish special is the “ghiotta” or “agghiotta”, the succulent sauce in which the fish is immersed. This kind of sauce is also ideal to accompany other types of fish but also white meat such as rabbit or chicken.


Here are the ingredients for the preparation of the recipe for 2 people. The dish contains 381 calories.

  • Sliced swordfish 300 gr
  • Pitted olives 50 gr
  • Tomatoes 300 gr
  • Extra virgin olive oil 30 gr
  • Pine nuts 10 gr
  • Garlic clove 1
  • Salt to taste
  • Oregano to taste
  • Black pepper to taste


You start by preparing the cherry tomatoes, which after washing them must be cut in half. Peel the garlic leaving it whole and fry it in a large pan with extra virgin olive oil. After about two minutes you can add the tomatoes previously cut, oregano and a pinch of salt. Let everything cook for ten minutes and in the meantime cut the pitted olives into very thin slices. These should also be added to the sauce in a pan.

At this point you can remove the clove of garlic and put the swordfish in the pan and cook it for two minutes on one side and then the same time on the other. After that, cover the pan with the lid and cook for another three minutes. Only at the end of cooking is the preparation sprinkled with black pepper.

Separately, while the swordfish is cooking, you can toast the pine nuts. They should be placed in a pan over a high flame for a few moments. To prevent them from burning, they must be stirred continuously. When the swordfish is ready, place it on a serving plate to which the pine nuts are added. Remember to serve the swordfish very hot.

Curiosities and advice

Sicilian swordfish is a delicious dish if prepared with fresh ingredients. It can be kept for two days in the refrigerator, better placed in a glass container with airtight closure. If all the ingredients are fresh you can freeze the Sicilian swordfish.

Obviously there are many variations of this dish that are prepared in Sicily. Each one respects its own culinary traditions and is enriched by the ingredients you prefer. Some recipes include the addition of sultanas or capers. You can customize the dish at will, using quality raw materials and a good dose of imagination and creativity. To enhance the scents and aroma of Sicilian swordfish, the advice is to pass the dish in the oven at the end of cooking. Enjoy your meal!



Type: Main course

Recipe Yield: 2 people

Calories: 381

Preparation Time: PT15M

Cooking Time: PT10M

Total Time: PT25M

Recipe Ingredients:

Editor's Rating:
pasta alla norma
CategoriesFirst courses Recipes

Pasta alla Norma recipe

In this article you will discover how to prepare at home a very tasty Sicilian recipe, Pasta alla Norma. Continue reading the article to discover all the details!


One of the most famous dishes of the fragrant Sicilian cuisine is pasta alla Norma. They represent a true riot of Mediterranean scents and flavors and are one of the symbols of Sicily, a region where food really has another taste. It is a vegetarian dish in which the pasta is wrapped with fresh tomatoes, fried eggplant, fresh basil leaves and the inevitable salted ricotta cheese, a touch that is added in generous quantities at the end of cooking.

The natural and simple ingredients are at the base of pasta alla Norma, a preparation that is still made today as it was once done. The dish originates in the Catania area and was named after the most famous work of the composer Vincenzo Bellini, the Norma. We only have to find out how to prepare this delicious and succulent dish, remembering that each portion contains about 569 calories.


Here are the ingredients that you must use for the preparation of the Pasta alla Norma recipe. The indicated doses are for 4 people.

  • Favorite pasta 320 gr
  • Aubergines 500 gr
  • Salted Ricotta 200 gr
  • Extra virgin olive oil to taste
  • Ramato tomatoes 850 gr
  • Garlic cloves 2
  • Fresh Basil 10 gr
  • Salt to taste

For frying:

  • Extra virgin olive oil to taste


The preparation of this dish begins with washing, drying and cutting the tomatoes into quarters. In a pan, fry two whole cloves of garlic with the skin removed in a drizzle of extra virgin olive oil. They will serve to flavor the dish but can be removed in case someone does not like their presence. After a few moments, add the tomatoes and cook over very low heat, putting a lid on the pan.

After about twenty minutes the tomatoes will have produced a delicious sauce and you can pass them in the masher to obtain a very smooth and uniform sauce. At this point you can pour the sauce into the pan where it was previously and adjust the salt. Finally it will cook for another 15 minutes so as to make it tighter. Pasta alla Norma would not be so good if there were no aubergines among the ingredients.

They should be washed, dried and cut into very thin slices. Only if you use aubergines with a bitterish taste is it advisable to cover the slices with salt and let them purge the excess water. Then they are fried in extra virgin olive oil. The temperature should be kept constant at 170° and the aubergines should be fried a few slices at a time. When they are well browned, they should be drained and placed on a sheet of kitchen paper to remove the superfluous oil and immediately salted. After bringing the water to a boil, add salt and cook the pasta al dente.

Drain the pasta and add it to the prepared sauce, to which the fresh basil leaves will be added beforehand, while the heat is still off. Stir and let it flavour over the heat for a few minutes. Finally serve the spaghetti on plates and enrich the sauce with fried aubergines and a generous grating of salted ricotta cheese. If you have more fried aubergines you can place them in a plate in the middle of the table, so that they can be added to the dishes, in case the diners would like an encore.

Curiosities and tips

For the pasta alla Norma recipe, short pasta shapes are indicated. Sedanini rigati, mezze maniche or rigatoni are perfect to absorb even better the tasty sauce. But you can also use spaghetti.

As already mentioned, the garlic can be removed before pouring the tomato in the vegetable masher, everyone chooses according to their taste. Aubergines can also be added to pasta directly into dishes or can be poured into the sauce beforehand. The personalization of the recipe is entrusted to the free imagination and linked to local traditions. It is better not to freeze spaghetti alla Norma, they are much better if eaten fresh. Enjoy your meal!



Type: First course

Recipe Yield: 4 people

Calories: 569

Preparation Time: PT20M

Cooking Time: PT60M

Total Time: PT1H20M

Recipe Ingredients:

Editor's Rating:
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