Name: Paccarielli Rigati with Swordfish, Cherry Tomatoes and Capers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 360 g Dried paccarielli rigati; 350 g Swordfish steak (Skin removed, cut into 2 cm cubes.); 450 g Ripe cherry tomatoes (Halved.); 20 g Capers in brine (Rinsed and drained.); 40 ml Extra-virgin olive oil; 50 ml Dry white wine; 6 g Garlic (About 2 cloves, lightly crushed.); 12 g Flat-leaf parsley (Finely chopped.); g Fine sea salt (For the pasta water and to taste.)

Taste the sauce after adding the capers. Salt-packed capers should be rinsed and soaked in cold water for about 10 minutes before using.

Total: 35 min
Prep: 15 min
Cook: 20 min
Serves: 4

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Paccarielli Rigati with Swordfish, Cherry Tomatoes and Capers

Total 35 min · Prep 15 min · Cook 20 min · Serves 4

Ingredients

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4 servings

360 g12½ oz360 g
Dried paccarielli rigati
350 g12½ oz350 g
Swordfish steakSkin removed, cut into 2 cm cubes.Skin removed, cut into ¾ in cubes.
450 g16 oz450 g
Ripe cherry tomatoesHalved.
20 g
Capers in brineRinsed and drained.
40 ml2¾ tbsp40 ml
Extra-virgin olive oil
50 ml3½ tbsp50 ml
Dry white wine
2 cloves
Garliclightly crushed.
12 g
Flat-leaf parsleyFinely chopped.
Fine sea saltFor the pasta water and to taste.

Method

Bring a large pot of water to a boil. Pat the swordfish cubes dry. Heat half the oil in a wide skillet over medium-high heat and sear the fish in a single layer for about 1 minute per side, just until the faces colour. Transfer it to a plate reserved for the partially cooked fish.
Reduce the heat to medium. Add the remaining oil and garlic, stir for 30 seconds, then pour in the wine and let it reduce by half. Add the tomatoes and capers and simmer for 8–10 minutes, until the tomatoes soften and release their juices. Discard the garlic.
While the sauce cooks, salt the boiling water and cook the pasta to about 1 minute shy of al dente. Save 250 ml of the cooking water and drain. Turn the paccarielli gently in the sauce with a splash of that water.While the sauce cooks, salt the boiling water and cook the pasta to about 1 minute shy of al dente. Save 1 cup (250 ml) of the cooking water and drain. Turn the paccarielli gently in the sauce with a splash of that water.
Return the fish and its juices to the pan. Simmer gently until the fish is opaque and reaches 63°C at the centre, about 1–2 minutes depending on the size of the cubes. Remove from the heat, stir in the parsley and serve.Return the fish and its juices to the pan. Simmer gently until the fish is opaque and reaches 145°F at the centre, about 1–2 minutes depending on the size of the cubes. Remove from the heat, stir in the parsley and serve.