Seared Swordfish Rotini

Seared Swordfish Rotini

High-Value Gluten-Free Pastas

With 1 in 10 people avoiding gluten in their diet, gluten-free menu options are more valuable than ever. The resulting growth in available alternative products makes it easy for chefs to create signature gluten-free pasta dishes without sacrificing flavor. To maximize profits, incorporate other fresh, natural, and high-value ingredients that will further appeal to gluten-avoiding diners.

In the recipe below, we start with Barilla® Chickpea Rotini, naturally gluten-free and rich in plant-based protein. Fresh swordfish cubes available through Maines JIT Program elevate the dish to a feature-worthy entree. Further appeal by incorporating fresh, seasonal produce such as cherry tomatoes. Contact your territory manager to see what is in stock from local farms today.

 

Seared Swordfish Rotini
Gluten-Free chickpea rotini with seared swordfish, tomatoes, capers, pine nuts, and raisins in a light garlic and tomato-olive oil sauce
Servings
4
Servings
4
Seared Swordfish Rotini
Gluten-Free chickpea rotini with seared swordfish, tomatoes, capers, pine nuts, and raisins in a light garlic and tomato-olive oil sauce
Servings
4
Servings
4
Ingredients
Cherry Tomato-Olive Oil Sauce
For Serving
Servings:
Units:
Instructions
Rotini
  1. Prepare rotini as label directs; drain and drizzle with oil. Refrigerate in an airtight container up to 4 days. Makes about 8 cups.
Cherry Tomato-Olive Oil Sauce
  1. Heat oil in a saucepan over medium-low heat. Add anchovies and garlic; cook until anchovies fall apart, about 3 minutes, stirring frequently. Add half the tomatoes, red pepper flakes, salt, black pepper, and cumin; cook until tomatoes are very tender and sauce begins to thicken, about 15 minutes. Add remaining tomatoes; remove from heat. Cool and refrigerate in an airtight container up to 6 days. Makes about 3 cups.
For Serving
  1. Heat 1 tablespoon oil in a sauté pan over medium heat. Add 5 ounces swordfish, ⅛ teaspoon salt and a pinch of pepper; cook until golden brown and internal temperature reaches 145°F, about 6 minutes, stirring occasionally.
  2. Add 2 cups rotini, ¾ cup Cherry Tomato-Olive Oil Sauce, 2 tablespoons each capers and raisins and 1 tablespoon pine nuts; cook 3 minutes or until heated through, stirring frequently. Serve garnished with parsley and pine nuts.
Recipe Notes

Maines Paper & Food Service

Ingredient Order Numbers

Barilla® Chickpea Rotini #044519

Olive Oil #047160

White Anchovy Fillets #002075

Garlic Cloves #097212

Cherry Tomatoes #097777

Crushed Red Pepper Flakes #036419

Kosher Salt #340657

Fresh Ground Black Pepper #036405

Ground Cumin #036361

Maines JIT Fresh Swordfish Cubes #030695

Capers #275680

Golden Raisins #026953

Pine Nuts #032878

Italian Parsley #097744