Fresh Paccheri with Swordfish and Cherry Tomatoes

🛒 Ingredients

• 500g Fresh Paccheri Pasta
• 400g Swordfish Fillet (skinless and boneless)
• 250g Red Cherry Tomatoes
• 150g Yellow Datterino Cherry Tomatoes
• 2 medium Garlic Cloves
• 1 small (or 1/2 tsp dried chili flakes) Fresh Chili Pepper
• 1 bunch (approx. 30g) Fresh Parsley
• 80ml Dry White Wine
• 60ml Extra Virgin Olive Oil
• 15g (for pasta water and seasoning) Fine Salt
• 1g Freshly Ground Black Pepper

👨‍🍳 Instructions

1. Step 1: Cut the swordfish fillet into 1.5–2 cm cubes, removing any remaining bones or dark parts. Set aside.
2. Step 2: Wash the red and yellow cherry tomatoes thoroughly and halve them. Finely chop the garlic and fresh chili (or have dried chili ready). Wash and roughly chop the parsley.
3. Step 3: In a large pan (big enough to hold the pasta later), heat the olive oil over medium-low heat. Add the garlic and chili and sauté gently for 2–3 minutes without browning.
4. Step 4: Increase the heat slightly and add the swordfish cubes. Sear quickly on all sides for about 2 minutes until the color changes — do not cook through.
5. Step 5: Deglaze with dry white wine and allow the alcohol to evaporate fully, about 1–2 minutes.
6. Step 6: Add the halved cherry tomatoes. Season lightly with salt and pepper. Cook over medium heat for 5–7 minutes, stirring occasionally, until the tomatoes soften and release their juices. Add a ladle of pasta water if the sauce tightens up.
7. Step 7: Meanwhile, bring a large pot of salted water to a boil. Cook the fresh paccheri per package instructions (typically 2–4 minutes for fresh pasta) or until al dente.
8. Step 8: Drain the paccheri directly into the sauce pan, reserving some pasta water. Add half the chopped parsley.
9. Step 9: Toss the pasta in the sauce over high heat for 2 minutes, stirring vigorously. Add 1–2 tablespoons of pasta water as needed to build a creamy, cohesive sauce.
10. Step 10: Remove from heat, stir in the remaining parsley, and serve immediately. A final drizzle of cold-pressed olive oil elevates every plate.

💡 Chef's Tips

• Always use the freshest swordfish available — brief cooking time is the key to keeping it tender and moist.
• Don't overcook the cherry tomatoes: they should stay slightly firm, balancing their sweetness and acidity precisely.
• Make sure the paccheri are truly al dente before finishing them in the pan — they'll absorb the sauce's full depth as they finish cooking.