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Ingredients
- 1 1/2 cup homemade or good quality bread crumbs
- 10 tablespoons Partanna Extra Virgin Olive Oil [2]
- 1 sprig marjoram
- 1 sprig rosemary
- 1 pound swordfish steaks, 1 inch thick
- 2 cups Italian flat parsley, chopped
- 1/2 cup basil leaves, thinly sliced
- 2 cloves garlic, smashed and chopped
- 1/2 to 1 teaspoon dried chili pepper flakes
- 1/2 pound arugula, roughly chopped
- 1/2 pint pitted Taggiasca olives [3]
- Sea salt and pepper to taste
- 24-30 Setaro Paccheri [4] (extra in case of breakage)
- 1 recipe Quick Tomato Sauce [5] or 1 jar San Marzano Marinara Sauce [6]
- 2 tablespoons Frantoia Extra Virgin Olive Oil [7]
In a large skillet, heat 4 tablespoons of olive oil and sprigs of marjoram and rosemary until hot but not smoking. Add bread crumbs and turn with a wooden spoon until bread crumbs are evenly coated and slightly browned, about 2-3 minutes. Transfer to large bowl.
Pat fish dry. Wipe out skillet, and heat 2 tablespoons olive oil. Cook fish, turning once until just cooked through, about 6-8 minutes in all. Remove to plate to cool slightly, pouring the juices over it. Wipe out skillet again. Add 3 tablespoons oil to skillet and heat, and then add chopped parsley and garlic, and chili flakes. Reduce heat to medium and cook, stirring occasionally for 2 minutes. Add arugula, and season with salt and pepper.
Meanwhile, lightly oil a rimmed sheet or baking dish. Generously salt a large pot of water and bring to a low boil. Add paccheri and cook, stirring carefully to prevent breaking pasta, according to package directions (do not allow water to come to a rolling boil to avoid breaking paccheri). Drain and put on prepared sheet or pan, separating so they don’t touch each other.
Add arugula mixture to bread crumbs. Cut the swordfish into small cubes, then add to bread crumb-arugula mixture. Add 20 olives and stir to combine. Fill 24 paccheri with fish mixture. Spread tomato sauce onto serving plates; sprinkle a few Taggiasca olives on top of each plate. Put 4-6 stuffed paccheri on each plate, and drizzle with a little olive oil.
Note: If you prefer not to stuff the paccheri, toss paccheri with swordfish mixture; add 1/4 cup tomato sauce and toss again. Spread rest of tomato sauce on serving plates and top with swordfish-paccheri mixture. Sprinkle with a few sprigs of parsley and drizzle with olive oil.
Adapted from La Cucina Italiana August 2010