Paccheri Pasta With Swordfish Olives Capers And Mint recipes

Ingredients

• 1 1/2 pounds skinless swordfish steaks, cut into 1x1x 1/2-inch chunks
• kosher salt
• cracked black pepper
• 1/2 cup extra virgin olive oil, plus more for drizzling
• 3 tablespoons salt-packed capers, soaked, rinsed and drained or drained brined capers
• 1/4 cup Nocellara or Cerignola olives, pitted and roughly chopped
• 4 teaspoons chopped garlic
• 1 teaspoon fennel seeds, preferably Sicilian
• 1 teaspoon chili flakes
• 1 pound paccheri
• 1/4 cup chopped flat-leaf parsley
• 3 tablespoons chopped mint
• fresh lemon juice

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag