@pasta_rummo: In this recipe for Paccheri with swordfish, no salt is added except for cooking the pasta. The ingredients used – swordfish, olives and capers – naturally provide the right level of flavor. A simple and colorful summer recipe, perfect for a meal that immediately brings the feeling of a holiday on the Mediterranean coast. Ingredients for 2 servings: 250 g Paccheri n° 111 Rummo 300 g swordfish 350 g cherry tomatoes 150 g black olives 60 g salted capers 2 garlic cloves Parsley Basil Chili pepper Salt Extra virgin olive oil Preparation: 1. Soak the capers in a glass of water. Remove the pits from the olives. Remove the skin from the swordfish and cut it into large cubes. Cut the cherry tomatoes in half. Remove the parsley stems and finely chop it. 2. In a sauté pan with olive oil, sauté the garlic with the parsley stems. Add some chili pepper, the cherry tomatoes, capers and olives. Add a ladle of unsalted boiling water and cook for 10–12 minutes. At this point, remove the garlic and parsley stems and add the swordfish. Pour in another ladle of unsalted boiling water and continue cooking. 3. Cook the paccheri in a pot of salted boiling water. A couple of minutes before the end of the cooking time, transfer them to the saucepan, add a ladle of pasta cooking water, the basil and parsley, and allow the flavors to come together. Serve and enjoy! #PastaRummo #LentaLavorazione

Pasta Rummo

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Monday 13 July 2026 14:25:24 GMT