Simple in composition, quick to prepare — but this takes nothing away from the quality of the dish. A one-course meal to bring to the table paired with a good Salento rosé wine. A few steps, a great result.
The Memory
I have a particular memory attached to this dish. An evening with an old and dear friend I have not seen for many years — he moved abroad a long time ago. I believe it was the last time I had dinner with him. A summer evening on my terrace, accompanied by the song of the cicadas which then gave way to the crickets.
A starlit sky, a good Salento rosé wine and sincerity between two lifelong friends — who did not yet know that it would be their last dinner together in genuine carefree joy.
Ingredients
Serves 4
- 400g paccheri pasta
- 2 swordfish steaks, 2cm thick
- Yellow datterini cherry tomatoes to taste
- 7-8 toasted black olives
- About 10 small capers in vinegar
- 1 clove of garlic
- 4-5 sprigs of fresh rosemary
- 1 glass of Salento rosé wine
- Fresh basil leaves to garnish
- Extra virgin olive oil
- Coarse salt to taste
- Kitchen twine (to tie the rosemary)
Method
Put the pasta water on immediately
Paccheri takes a long time to cook — usually 16-18 minutes. Put the water on the heat straight away, before anything else. Salt it well once it comes to the boil.
Prepare the swordfish
Cut the swordfish steaks into chunks — not too small. They need to hold their shape during cooking and be clearly visible in the finished dish.
Make the base
Pour a drizzle of extra virgin olive oil into a wide pan. Add the garlic clove crushed with the palm of your hand and the rosemary tied with twine. Fry gently over medium heat until the garlic is golden and the rosemary has perfumed the oil. Add the toasted black olives.
Sear the swordfish
Add the swordfish chunks to the pan and sear with the aromatics for a couple of minutes. Then deglaze with the glass of Salento rosé and let the alcohol evaporate for a couple of minutes.
Add the tomatoes and capers
Add the yellow datterini tomatoes, lightly crushed by hand, and the capers. Season with salt and cook over medium heat for 15-20 minutes. I like the tomatoes slightly firm — so I keep them a little undercooked. Adjust to your own taste.
Toss with the pasta
Drain the paccheri one minute before the indicated cooking time. Transfer directly into the pan with the sauce and toss everything together over high heat. If the tomatoes have released little liquid, add a ladle of pasta cooking water to bring everything together.
Plate with care
Use a wide serving plate and arrange everything harmoniously, making the most of the colours of the ingredients. Place the swordfish chunks on top so they are clearly visible. Decorate with 2 fresh basil leaves and finish with a drizzle of raw extra virgin olive oil. Nothing else is needed.
My tips
- The swordfish must be fresh — frozen does not give the same result.
- Yellow datterini are sweeter than red ones — they give a more delicate flavour that pairs perfectly with swordfish.
- Toasted black olives are essential — they add a smoky, intense note that transforms the dish.
- Salento rosé is the ideal wine both for cooking and for serving alongside the dish.
- Do not overcook the swordfish — it should remain firm and juicy at the centre.
- Plating matters — use a beautiful plate and take time to arrange the ingredients with care. Whoever sees it will pay you a compliment.
Leave a comment
Did you try this recipe? Do you have a memory, a variation or a question? Write to me — I read everything and reply personally.