Name: BARILLA CASARECCE WITH SWORDFISH, ANCHOVIES AND TOMATOES
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Ingredients: 160g Barilla Casarecce; 250g swordfish, rinsed and diced into cubes; 100g grape tomatoes, washed and cut into quarters; 1 garlic clove , chopped; 2 anchovy fillets; 2 tbs Extra Virgin Olive Oil; 1 sprig fresh oregano; 2 1/lemon; Rock salt, for pasta water; To taste Sea salt and pepper

BARILLA CASARECCE WITH SWORDFISH, ANCHOVIES AND TOMATOES

40 minutes

Collezione Short Pasta

A delicious seafood pasta dish.

Ingredients

2 servings

160gBarilla Casarecce

250gswordfish, rinsed and diced into cubes

100ggrape tomatoes, washed and cut into quarters

1 garlic clove, chopped

2anchovy fillets

2 tbsExtra Virgin Olive Oil

1sprig fresh oregano

21/lemon

Rock salt, for pasta water

To tasteSea salt and pepper

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Place oil and garlic in a pan and cook until golden. Then add the tomatoes and oregano and cook over medium heat for about 10 minutes. Take off the heat and add the anchovies, then set aside.

Step 2

In the same pan, add the fish and cook with salt and pepper. Grate the zest of the lemon over the fish while cooking.

Step 3

Cook the Casarecce in a large pot of salted boiling water. Once the pasta is cooked according to the instructions on the box, drain and reserve some pasta water.

Step 4

Add the pasta to the pan with the tomatoes and fish, combining with cooking water if necessary. Serve immediately.

Casarecce

Casarecce originates from Sicily, but is also typical of other regions in the centre-south of Italy. Casarecce are long twists of pasta, which appear rolled up on themselves – perfect for holding sauce until the last drop.

Shape

Casarecce

Cook time

12 minutes

Pack size

500g (serves 5 - 6)

Range

Collezione

View product

Casarecce

Shape

Casarecce