Paccheri Pasta with Swordfish

A very delicious recipe of Swordfish and Paccheri Pasta from the Franny’s (now closed, beloved restaurant in Brooklyn) cookbook.

Franny’s Paccheri Pasta With Swordfish, Olives, Capers and Mint

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Author: Adapted from Franny's Simple Seasonal Italian Cookbook

Ingredients

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2 pounds skinless swordfish steaks cut into chunks
1/2 cup extra virgin olive oil
1/3 cup Castelvetrano olives
1 teaspoon fennel seeds
1 pound paccheri (rigatoni works as a substitute)
3 tablespoons chopped mint
3 tablespoons capers
1 tablespoon chopped garlic
1 teaspoon chili flakes
1/4 cup chopped flat leaf parsley
fresh lemon juice

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Instructions

Season the fish and cut into 1 inch chunks. In a large skillet or Dutch oven, warm 1/4 cup olive oil over medium high heat. Brown fish on each side, about 2 minutes each side – do not move while browning. Do not crowd. Cook in batches if needed. Transfer fish to platter.

Add remaining 1/4 cup Olive Oil to the same pan over medium high heat. Add capers until they brown about 2 minutes. Add olives, garlic, fennel seeds, and chili flakes. Cook until fragrant, about 2 minutes. Add 2 tablespoons of water to the pan. Remove from heat.

Cook pasta to package instructions, al dente (approximately 2 minutes shy). Drain but reserve 1 cup of pasta water. Toss paccheri into the skillet. Mix with caper mixture for about 2 minutes. Add 1/2 cup of pasta water or more if pasta seems dry. Stir in parsley, mint and lemon juice. Season with salt and pepper.