Tricolor Gigli with Swordfish, Capers & Olives

Recipe by Elisa Zucca

Difficulty

Easy

Timings

10 MIN

Gigli tricolore con pomodoro e spinaci

Cooked with

Gigli tricolore con pomodoro e spinaci

Gigli tricolore con pomodoro e spinaci

Cooked with

Gigli tricolore con pomodoro e spinaci

INGREDIENTS

  • 320 g Tricolor Gigli

  • 300 g swordfish

  • 2 tbsp desalted capers

  • 80 g pitted black olives

  • 250 ml tomato purée

  • 1 garlic clove

  • Extra virgin olive oil, to taste

  • Salt and pepper, to taste

  • Fresh parsley, finely chopped

PREPARATION

Step 1
In a large skillet, heat a drizzle of olive oil and lightly sauté the garlic.
Step 2
Add the swordfish, cut into cubes, and sear over high heat for 2–3 minutes.
Step 3
Stir in the capers, olives, and tomato purée. Mix well.
Step 4
Simmer over medium heat for about 10 minutes, seasoning with salt and pepper to taste.
Step 5
Meanwhile, cook the tricolor gigli in salted boiling water until al dente.
Step 6
Drain and toss the pasta in the pan with the sauce for a couple of minutes to blend the flavors.
Step 7
Finish with a drizzle of olive oil, a sprinkle of fresh parsley, and serve hot.

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