Paccheri with Swordfish Ragu

Paccheri with Swordfish Ragu is a delicious seafood dish that combines the texture of the pasta with the distinctive flavor of swordfish. Here’s how to prepare this rich and flavorful dish:

Ingredients

• 350 g of paccheri or other robust short pasta
• 300 g of swordfish, cut into cubes
• 200 g of cherry tomatoes or a can of peeled tomatoes
• 2 cloves of garlic
• Chopped fresh parsley
• Extra virgin olive oil
• Salt and pepper to taste
• 1 glass of white wine
• Chili pepper (optional)

Preparation

1. In a large pan, heat the extra virgin olive oil and add the garlic to flavor the oil (then remove it if you prefer a more delicate taste).

2. Add the swordfish cubes and cook until they start to turn golden.

3. If desired, add the chili pepper at this point.

4. Deglaze with the white wine and let the alcohol evaporate.

5. Add the halved cherry tomatoes or the can of peeled tomatoes, crush the tomatoes with a fork to break them down.

6. Let the sauce simmer on medium-low heat, seasoning with salt and pepper, until it thickens slightly.

7. Meanwhile, bring a pot of salted water to a boil and cook the paccheri until ‘al dente’.

8. Drain the pasta while keeping some of the cooking water and transfer it into the pan with the swordfish ragu.

9. Toss the paccheri with the swordfish sauce, adding some of the cooking water to keep the dish creamy.

10. Add a handful of chopped fresh parsley before serving.

Serve the Paccheri with Swordfish Ragu immediately, accompanied by an additional sprinkle of parsley and a drizzle of raw extra virgin olive oil. This dish represents a perfect harmony between land and sea, offering an explosion of Mediterranean flavors. Enjoy your meal!