A tasty and fresh first course, perfect for hot summer days. The delicious paccheri pair perfectly with swordfish and cherry tomatoes, for a unique dish that will win everyone over.
Cut the cherry tomatoes in half and dice the swordfish.
Cook the pasta in boiling salted water.
In a pan, sauté the garlic in extra virgin olive oil, then add the anchovy fillets in oil and let them melt.
Add the cherry tomatoes and cook for a couple of minutes.
Add the olives and the swordfish, cook for 5-10 minutes, then deglaze with the white wine.
Add the torn basil leaves and finish cooking the pasta directly in the sauce.
Plate and add a bit of fresh lemon zest.
Consume immediately
For an extra touch, it is recommended to grate some fresh lemon zest over the dish. Be careful not to overdo the salt, as both swordfish and anchovies are already quite flavorful.
Italy, Liguria
| Energy (kcal) | 85.22 |
| Carbohydrates (g) | 2.79 |
| of which Sugars (g) | 2.79 |
| Fat (g) | 3.34 |
| of which Saturates (g) | 0.67 |
| Protein (g) | 9.07 |
| Fiber (g) | 1.46 |
| Sale (g) | 0.11 |
