This is not a heavy pasta in the traditional sense, with the fresh tomatoes and lots of citrus zest. If you can not get swordfish, substitute it with tuna, marlin or kingfish. It is easy to multiply quantities of this recipe to serve larger groups.
1 packet (400g) squid ink pasta
2 tbsp olive oil
400g swordfish, cut into 1.5cm cubes
1 long red chilli, de-seeded and finely chopped
½ red onion, finely sliced
1 punnet cherry tomatoes, finely chopped
1 bunch parsley, roughly chopped
50g kalamata olives, deseeded and halved
1 tbsp capers
1 ½ tins anchovies, finely chopped
75ml olive oil
1 lemon, zest and juice
salt and pepper
Boil a large pot of heavily salted water. Add the squid ink pasta and cook until al dente (refer to the tip). Strain the pasta and set aside.
Place a large frying pan on high heat, add the oil and swordfish and season heavily. Cook the swordfish for about two minutes and take care not to overcook. Take the pan off the heat and set aside.
Into the pan, add the chilli, red onion, cherry tomatoes, parsley, olives, capers, anchovies, olive oil, salt and pepper. Add the pasta, toss and serve immediately with our pear, rocket and radish salad.
TIP: It is always better to slightly undercook your pasta as when you strain it, the residual heat in the pasta will continue the cooking process for a few minutes. Pasta should always be served al dente, that is, with a bit of bite or chew.