PACCHERI with SWORDFISH and olives, a simple and tasty fish main course, perfect for lunch, light and easy to make in a short time.
When I told my kids I would make pasta with swordfish, they jumped for joy. It’s one of those main courses that is always a hit at my house: fragrant, quick to prepare and full of ocean flavor.
I had some paccheri in the pantry and bought some nice slices of fresh swordfish at the fish market. A few cherry tomatoes, a handful of Taggiasca olives, garlic, good oil, and fresh parsley: within no time, a spectacular dish was ready, even those who don’t love fish went for seconds.
The beauty of this recipe is that it is really easy and quick, perfect for an impromptu dinner. Plus, it lends itself to many variations: you can add capers, chili, or deglaze the fish with a splash of white wine.
A dish that tastes of sun, holidays, and family lunches. In short, paccheri with swordfish and olives are always a good idea! Try them too, I’m sure you’ll love them.
Join me in the kitchen today for paccheri with swordfish and olives.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer, Autumn, All seasons
Ingredients
- 2 slices swordfish
- 2 tablespoons capers
- 1 clove garlic
- 11.3 oz paccheri
- 20 cherry tomatoes
- 2.1 oz black olives
Steps
Remove the skin from the swordfish and cut it into pieces.
In a wide pan, heat a generous amount of oil with the garlic clove. Add the swordfish and sauté over high heat for 2-3 minutes.
Deglaze with a bit of white wine if you prefer, and let it evaporate. Add the capers, olives, and halved cherry tomatoes. Cook for another 4-5 minutes, stirring.
Boil the paccheri in plenty of salted water. Drain al dente, reserving a ladle of cooking water.
Combine the pasta with the sauce, adding some cooking water to mix.
Sauté for 1-2 minutes. Adjust the salt, add a sprinkle of fresh chopped parsley. Serve immediately.
Bon appétit
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PACCHERI with SWORDFISH and olives
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Extra Tips
If you want a more Mediterranean flavor, add some desalted capers and a pinch of oregano.
For a gourmet touch, deglaze the swordfish with dry white wine.
Missing swordfish? Try fresh tuna or salmon.
Add a grating of organic lemon zest to enhance the aromas!
PACCHERI with SWORDFISH and olives
Can I use frozen swordfish?
Of course! Just defrost it well, dry it, and cut it into cubes before cooking.
What type of olives are best to use?
Taggiasca or pitted black olives are perfect, they provide a delicate flavor and do not overpower the fish.
Can the sauce be prepared in advance?
Yes, you can prepare it a few hours in advance and reheat it while cooking the pasta. Just be careful not to overcook the fish.
What is the ideal pasta?
Paccheri hold the sauce well, but you can also use rigatoni, calamarata, or linguine.
Can I make it spicy?
Absolutely! Add a piece of fresh or dried chili during sautéing.
