Swordfish with Paccheri and Tomatoes

“Paccheri di gragnano Igp con pesce spada e pomodorino nero di sicilia 🇮🇲”

Ingredients

• 500g Sword Fish
• 10 san marzano tomatoes
• 1 shallot
• 2 cloves of garlic
• 2 tablespoons of crushed red pepper (or a handful)
• 3 sprigs of fresh lemon thyme
• a pinch of Gops
• 2 tablespoons of Olive oil to start with

Directions

1. Bring a big pot of water to boil. (Paccheri takes about a year to cook..I am just joking)
2. While your pot is coming to a boil, cut your sword fish up into chunks. Minced your garlic cloves and chop up your shallot. And lastly, dice up your tomatoes.
3. In a large skillet over medium heat, add the olive oil.
4. once the oil is hot, add the onions and garlic and a handful of crushed red pepper, just kidding you can use the 2 tablespoons if you don’t like it hot.
5. Sauté this until the onions are translucent and tender and the garlic is slightly golden.
6. Add the tomatoes, the thyme and pinch of gops and continue to sauté.
7. At this time the big pot of water should be boiling, add a handful of salt and add the Paccheri. Go by the directions on your package, the kind we use doesn’t have a cooking time, and it is seriously about 22 minutes.
8. When the paccheri is about 5 -10 minutes from being done, add the swordfish and cook until it is cooked all the way through. If the paccheri is not finished yet, put the swordfish sauce on simmer and stir frequently and add olive oil to keep the sauce moist.
9. Once the paccheri is finished cooking, save a cup of the water from the pasta and drain the pasta and immediately put it into the swordfish tomato sauce.
10. If the pasta seems dry add the pasta water and more oil.