Paccheri with Swordfish and Anchovies Ragu Recipe
serves 8
cooks 30 mins
difficulty: not too tricky
Ingredients
400g paccheri pasta
200g swordfish
100g sun-dried tomatoes
30g salted capers
4 anchovy fillets
1 onion
1 clove of garlic
200g peeled tomatoes
1 sprig of parsley
4 mint leaves
50g pistachios Extra virgin olive oil
Directions
Cut the swordfish into 1cm cubes. Heat the oil in a shallow casserole dish and sauté the crushed garlic, roughly chopped dried tomatoes, capers, anchovy fillets and chilli.
Add the swordfish and cook over high heat for 5 minutes. Add the sieved peeled plum tomatoes and cook for another 10 minutes over low heat.
In the meantime, boil the pasta al dente. Drain, dress with the ragù and sprinkle with chopped parsley and mint.
