Pappardelle pasta with seafood sauce
Instructions
Stir-fry the fish cubes with 2 tablespoons oil and garlic; drain when they are gold, salt and leave them aside.
Pour in the same Pan two tablespoons of olive oil, then mix the anchovies; Add the tomatoes split in half and the olives; do stand for 2-3 minutes; Deglaze with a ladle of water and let simmer for 10 minutes.
Adjust with salt, put in pan fish and add the chopped parsley and a pinch of chili powder.
Meanwhile, Cook the pasta, drain, leaving it and aqueous stir-fry for 1 minute over high heat; finish with a drizzle of olive oil and serve immediately.
Ingredients and dosing for 4 persons
- 500 g of type pasta pappardelle
- 200 g of cherry tomatoes
- 150 g of green and black olives, pitted
- 200 g of diced swordfish
- 4 anchovy fillets in olive oil
- 1 clove of garlic
- 1 sprig of parsley
- 1 pinch of chili powder
- Olive oil
- Salt