A tasty and fresh first course, perfect for warm summer days. Delicious paccheri pair perfectly with swordfish and cherry tomatoes, for a complete dish that will win everyone over.
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Cut the cherry tomatoes in half and the swordfish into cubes.
Cook the pasta in boiling salted water.
In a pan, sauté the garlic in extra virgin olive oil, then add the anchovies in oil and let them dissolve.
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 little fresh lemon zest.
Consume immediately
For an extra touch, it is recommended to serve the dish with grated fresh lemon zest. Be careful not to overdo the salt, since both the swordfish and the anchovies are already quite flavorful.
Italia, Liguria
| Energy (kcal) | 114.23 |
| Carbohydrates (g) | 13.67 |
| of which Sugars (g) | 2.7 |
| Fat (g) | 1.8 |
| of which Saturates (g) | 0.45 |
| Protein (g) | 7.98 |
| Fiber (g) | 0.94 |
| Sale (g) | 0.31 |
