Paccheri with Swordfish Ragu


This is a simple recipe designed to highlight some of my favorite Sicilian flavors. The key to this dish is cooking the swordfish slowly and gently, so that it stays moist and absorbs the garlic and chili flavors. If you are unable to find fresh oregano, you can use a few pinches of dried, but add it along with the red chili flakes at the beginning of the recipe. Please note that I do not salt the pasta water in this recipe. Whenever a recipe calls for the addition of pasta cooking water to a highly seasoned ragu, the final dish may become over-salted if the pasta cooking water is well-seasoned with salt.

What you will need

2 pounds swordfish steaks, skin removed


olive oil

6 cloves garlic, thinly sliced

1 tablespoon red chili flakes

8 anchovy fillets, diced small

1 pound dried paccheri pasta (or your favorite tube-shaped pasta)

Juice of 1 lemon

1 cup canned diced tomatoes

2 heaping handfuls of fresh oregano leaves, roughly chopped


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