INGREDIENTS
FOR 2 PEOPLE
250 g Paccheri n° 111 Rummo
300 g swordfish
350 g cherry tomatoes
150 g black olives
60 g salted capers
2 garlic cloves
Parsley
Basil
Chili pepper
Salt
Extra virgin olive oil
DIRECTIONS
Soak the capers in a glass of water. Remove the pits from the olives. Remove the skin from the swordfish and cut it into large cubes. Cut the cherry tomatoes in half. Remove the parsley stems and finely chop it.
In a sauté pan with olive oil, sauté the garlic with the parsley stems. Add some chili pepper, the cherry tomatoes, capers and olives. Add a ladle of unsalted boiling water and cook for 10–12 minutes. At this point, remove the garlic and parsley stems and add the swordfish. Pour in another ladle of unsalted boiling water and continue cooking.
Cook the paccheri in a pot of salted boiling water. A couple of minutes before the end of the cooking time, transfer them to the saucepan, add a ladle of pasta cooking water, the basil and parsley, and allow the flavors to come together. Serve and enjoy!