Tricolor Gigli with Swordfish, Capers & Olives
Recipe by Elisa Zucca
Difficulty
[ricetta_difficolta]
Timings
10 MIN
[acf_relationship_images field="cucinato_con"]
Cooked with
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[acf_relationship_images field="cucinato_con"]
Cooked with
[acf_relationship field="cucinato_con" link="no"]
INGREDIENTS
- 320 g Tricolor Gigli
- 300 g swordfish
- 2 tbsp desalted capers
- 80 g pitted black olives
- 250 ml tomato purée
- 1 garlic clove
- Extra virgin olive oil, to taste
- Salt and pepper, to taste
- Fresh parsley, finely chopped
PREPARATION
Step 1
In a large skillet, heat a drizzle of olive oil and lightly sauté the garlic.
Step 2
Add the swordfish, cut into cubes, and sear over high heat for 2–3 minutes.
Step 3
Stir in the capers, olives, and tomato purée. Mix well.
Step 4
Simmer over medium heat for about 10 minutes, seasoning with salt and pepper to taste.
Step 5
Meanwhile, cook the tricolor gigli in salted boiling water until al dente.
Step 6
Drain and toss the pasta in the pan with the sauce for a couple of minutes to blend the flavors.
Step 7
Finish with a drizzle of olive oil, a sprinkle of fresh parsley, and serve hot.
