BARILLA CASARECCE WITH SWORDFISH, ANCHOVIES AND TOMATOES
BARILLA CASARECCE WITH SWORDFISH, ANCHOVIES AND TOMATOES
40 minutes total
A delicious seafood pasta dish.
Ingredients
Serves 2
| 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 |
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.
