PACCHERI WITH SWORDFISH RAGÙ are the perfect choice if you’re looking for a light and tasty fish main course. This delicious dish embodies the authentic flavor of the sea and is ideal for a light dinner or lunch that will conquer your guests’ taste buds.
Paccheri with Swordfish Ragù are a delicious combination of pasta and sea, offering a quick solution for a tasty dinner or lunch. This recipe is a demonstration of how Mediterranean cuisine can be tasty and satisfying even when you have little time available.
Paccheri are a typical pasta from Campanian cuisine, with their cylindrical and wide shape they are ideal for capturing the flavors of the richest sauces. Their firm texture and ability to hold the sauce make them perfect for this swordfish ragù.
Swordfish is an undisputed protagonist in many Mediterranean kitchens. Its firm and delicate flesh lends itself perfectly to the preparation of flavorful sauces like this one. Be sure to use fresh swordfish, cut into even cubes, to get the maximum flavor.
So, if you’re looking for a way to bring the flavors of the sea directly to your table, try Paccheri with Swordfish Ragù. It’s a recipe that will make an impression and make you want to savor the authentic taste of swordfish more often. Enjoy!
Join me in the kitchen today we have paccheri with swordfish ragù.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lbs swordfish (not dogfish, the small and white one)
- 1.7 cups tomato sauce (or in pieces)
- 1 clove garlic
- 1.3 lbs paccheri
Tools
For the recipe, I used a small swordfish with very white flesh, more expensive, but you can also prepare the dish with swordfish steaks or the classic slices to roast which are a bit darker.
Steps
Brown the garlic in a large pan, use a little more oil than usual, fish requires more. Put the water for the pasta.
Cut the swordfish into small pieces.
Add the tomato sauce to the pan and cook for about fifteen minutes.
Add the swordfish and let it cook another 15-20 minutes over medium-low heat, adding some pasta cooking water during cooking.
Drain the pasta al dente and mix it with the sauce, stir well, add a sprinkle of parsley and serve.
Bon appétit
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Paccheri with swordfish, a simple and quick first course to lick your chops.
Paccheri with Swordfish Ragù
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FAQ (Questions and Answers) Paccheri with Swordfish Ragù
Can I use other types of pasta for this recipe?
Absolutely! If you don’t have paccheri available, you can use other pasta shapes like spaghetti, linguine, or rigatoni.
Which type of swordfish is best for the ragù?
Fresh swordfish is the best choice for this recipe. Be sure to remove any bones and skin and cut it into uniform cubes.
Can I add other seafood to the ragù?
Yes, you can personalize your ragù by adding other seafood like shrimp or calamari to further enrich the sea flavor.
What is the secret to a perfect swordfish ragù?
The main secret is not to overcook the swordfish, so it remains tender and juicy. Also, add fresh parsley and black pepper for an aromatic touch.
Can I prepare the ragù in advance?
Yes, you can prepare the swordfish ragù in advance and store it in the fridge for up to two days. Reheat the ragù gently before serving.
