Recipe: Cavatielli (or orecchiette) with Swordfish and Olives

Swordfish, Tomato, and Olive Sauce: Coastal Brilliance

Along Calabria’s coast, pasta meets the sea. Cavatielli tossed with swordfish, cherry tomatoes, olives, and capers creates a sauce that is briny, sun-soaked, and vibrant. Swordfish was prized by coastal families for its flavor and availability, forming the centerpiece of festive meals.

Children would run down to the docks at sunrise, trading small treasures for fresh pieces of fish, while families debated the best way to cook it — quickly seared or gently simmered. Festivals in September marked the end of the swordfish season, with enormous communal pasta feasts where entire towns shared a single, massive pot.

Fun Facts:

• Swordfish is a traditional Calabrian coastal specialty, often combined with tomatoes, olives, and capers.
• Cavatielli’s ridges make it perfect for scooping chunky sauces.
• September swordfish festivals celebrate the end of the fishing season with large community meals.

Cavatielli with Swordfish and Olives (Coastal & Briny)

Serves: 4
Ingredients:

• 400g cavatielli pasta (alternatives can be gnocchetti, caserecce, orecchiette or even fusilli and tagliatelle)
• 2 tbsp olive oil
• 300g swordfish, cut into cubes
• 1/2 cup black olives, pitted and sliced
• 200g cherry tomatoes, halved
• 2 garlic cloves, minced
• 1 tbsp capers, rinsed
• Fresh basil leaves
• Salt and pepper, to taste

Instructions:

1. Cook cavatielli in salted water until al dente. Drain, reserving 1/2 cup pasta water.
2. Heat olive oil in a skillet, sauté garlic until fragrant. Add swordfish cubes, sear for 2–3 minutes.
3. Add cherry tomatoes, olives, and capers. Cook for 5 minutes, adding pasta water if needed.
4. Toss in cavatielli, combine well. Season with salt and pepper.
5. Finish with fresh basil leaves before serving.

Tagliatelle with Tofu, Tomatoes & Olives (Plant-Based Coastal Style)

Serves: 4

Ingredients

• 400g cavatielli pasta
• 2 tbsp olive oil
• 300g firm tofu, pressed and cut into cubes
• 2 tbsp soy sauce or tamari
• 1 tsp lemon zest
• 1/2 cup black olives, pitted and sliced
• 200g cherry tomatoes, halved
• 2 garlic cloves, minced
• 1 tbsp capers, rinsed
• Fresh basil leaves
• Salt and pepper, to taste

Instructions

1. Prepare the tofu: In a bowl, toss tofu cubes with soy sauce and lemon zest. Let marinate for at least 10 minutes.
2. Cook the pasta: Boil cavatielli in salted water until al dente. Drain, reserving 1/2 cup of pasta water.
3. Sear the tofu: Heat olive oil in a skillet, sauté garlic until fragrant. Add marinated tofu and cook 5–6 minutes until golden on all sides.
4. Build the sauce: Add cherry tomatoes, olives, and capers to the pan. Cook for 5 minutes, adding a splash of reserved pasta water if needed.
5. Combine: Toss in the cavatielli, season with salt and pepper, and stir until pasta is well coated.
6. Finish: Garnish with fresh basil leaves and serve warm.

✨ Tip: For an extra “sea-like” depth, you can crumble a sheet of toasted nori into the sauce or add a dash of vegan fish sauce — it enhances the briny flavor beautifully.