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 medi Garlic Cloves
• 1 piccolo (o 1/2 cucchiaino di peperoncino secco tritato) Fresh Chili Pepper
• 1 (circa 30g) Bunch of Fresh Parsley
• 80ml Dry White Wine
• 60ml Extra Virgin Olive Oil
• 15g (per l'acqua della pasta e aggiustare il sugo) Fine Salt
• 1g Freshly Ground Black Pepper

👨‍🍳 Instructions

1. Passo 1: Cut the swordfish fillet into cubes of about 1.5-2 cm, removing any remaining bones or dark parts. Set aside.
2. Passo 2: Carefully wash the red and yellow cherry tomatoes, then cut them in half. Finely chop the garlic and fresh chili pepper (if using dried, have it ready). Wash and coarsely chop the parsley.
3. Passo 3: In a large pan (large enough to later hold the pasta), heat the extra virgin olive oil over medium-low heat. Add the chopped garlic and chili pepper and sauté gently for 2-3 minutes, without letting them burn.
4. Passo 4: Slightly raise the heat and add the swordfish cubes. Brown them quickly on all sides for a couple of minutes, until they change color, but without cooking them completely.
5. Passo 5: Deglaze with the dry white wine and let the alcohol evaporate completely, about 1-2 minutes.
6. Passo 6: Add the halved cherry tomatoes to the pan. Season lightly with salt and pepper. Cook over medium heat for about 5-7 minutes, stirring occasionally, until the cherry tomatoes have softened and released their juice. Drizzle with a ladleful of pasta cooking water if the sauce becomes too dry.
7. Passo 7: Meanwhile, bring a large pot of salted water to a boil. Add the fresh paccheri and cook them according to the times indicated on the package (usually 2-4 minutes for fresh pasta) or until al dente.
8. Passo 8: Drain the paccheri directly into the pan with the sauce, reserving some of the cooking water. Add half of the chopped parsley.
9. Passo 9: Toss the pasta in the sauce for a couple of minutes over high heat, stirring vigorously to combine the flavors well. If necessary, add a tablespoon or two of pasta cooking water to create a creamy sauce that binds everything together.
10. Passo 10: Turn off the heat, add the remaining chopped parsley and serve immediately. A drizzle of raw olive oil can be added before serving.

💡 Chef's Tips

• Use very fresh swordfish for an authentic flavor. The swordfish should be cooked briefly to keep it tender and juicy.
• Do not overcook the cherry tomatoes; they should remain slightly firm and release their acidity and sweetness.
• Ensure the paccheri are truly al dente before tossing them in the pan with the sauce, so they can finish cooking while absorbing the flavors.