Tricolor Gigli with Swordfish, Capers & Olives

Recipe by Elisa Zucca

Difficulty

Easy

Timings

10 MIN

Cooked with

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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