Italy, a land of fisher-folk. Today, the Oggi pane e salame blog offers us a traditional dish that smells of Sunday.

Ingredients

  • G 400 /

    GIANT "PACCHERI" MACARONI

  • 2 /

    SLICES OF SWORDFISH

  • 1 /

    LEMON

  • 2 /

    CLOVES OF GARLIC

  • TO TASTE /

    DURUM WHEAT BREAD WITH CRUSTS REMOVED

  • TO TASTE /

    GAETA OLIVE OIL

  • TO TASTE /

    DESALTED CAPERS

  • TO TASTE /

    FRESH CHILLI PEPPER

  • 1 SPRIG /

    PARSLEY

  • A FEW /

    FRESH MINT LEAVES

  • Q.S. /

    ORGANIC EXTRA VIRGIN OLIVE OIL

    bio-comunitario-1l Find out more
  • Q.S. /

    EXTRA VIRGIN OLIVE OIL WITH CHILLI PEPPER FLAVOUR

    peperoncinoi Find out more
  • TO TASTE /

    SALT

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Instructions

Bring plenty of salted water to the boil and cook the paccheri until "al dente" (just slightly firm in the middle) as stated on the pack.
In the meantime, crumble the bread by rubbing it between your hands.

Heat a spoonful of Zucchi chilli pepper-flavoured extra virgin olive oil in a frying-pan and add the breadcrumbs. Fry for a few minutes, stirring constantly, until golden brown. Set aside.
Dice the swordfish.
Heat a large frying-pan with a couple of spoonfuls of Zucchi organic extra virgin olive oiland the cloves of garlic. Brown the swordfish on every side for a few minutes and add the olives, the chilli pepper sliced into rings and the desalted capers.

When the paccheri are cooked "al dente", pour them into the frying-pan with the swordfish.
Cook together in the frying-pan for one minute with a couple of spoonfuls of the cooking water from the pasta to mix the flavors.

Add the chopped parsley, the mint leaves, the lemon zest and the breadcrumbs.
Arrange on the individual plates and serve immediately.

THE CHEF:

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