Paccheri with Swordfish, Capers and Olives | Rachael Ray


Paccheri with Swordfish, Capers and Olives | Rachael Ray

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“We love this dish,” says Rach. “We make it all the time, and it’s a favorite of many of our friends. It’s very Sicilian in all of the flavors and ingredients that are used.” It’s basically puttanesca (a spicy pasta with olives, capers, tomatoes and anchovies) with swordfish instead of the anchovies. “The fish is diced and spiced up and man, is it good!”  

But, if you’re like Rach’s sister, Maria, and not a seafood fan, read on. Rach makes this dish two ways. She leaves out the swordfish in a vegetarian version for Maria, adding a little extra tomato instead, as well as a little of the fennel and oregano spice blend. It’s different, but just as good! 

For more pastas by Rach, check out her Rigatoni with 3 Pepper Sauce and Pumpkin Pasta. 

Ingredients For the Swordfish:

    1 ¼ to 1 ½ pounds swordfish, cleaned of skin and bloodline and diced ½ inchSalt and pepper About 1 ½ teaspoons EACH (½ palmful) fennel seeds and/or pollen and dried oregano½ (milder) to 1 (spicy) teaspoon red pepper flakes3 tablespoons EVOO

For the Sauce:

    3 tablespoons EVOO¼ cup large capers in brine, drained1 cup pitted green and black Italian olives, chopped1 small onion, finely chopped4 cloves garlic, chopped1 cup white wine or stock3 cups halved cherry tomatoes1 cup passata or tomato puree

To Serve:

    Salt1 pound or 500 grams paccheri (fat, smooth short-cut pasta, similar to rigatoni)½ cup chopped parsley and mint combinedEVOO, to drizzle, if dry or to taste

Yield Preparation

Bring a large pot of water to a boil for pasta.   

For the swordfish, toss raw fish with seasonings and chill until ready to cook.

Rachael Ray 14-Inch Nonstick Frying Pan

Paccheri with Swordfish, Capers and Olives | Rachael Ray

Rachael Ray 14-Inch Nonstick Frying Pan Rachael Ray $65 Buy Now

For the sauce, heat EVOO, 3 turns of the pan, in a large skillet, combine capers, olives and onions and sweat a few minutes to soften. Add garlic, stir in wine and reduce by half. Add tomatoes and passata and occasionally stir, about 15 minutes.  

To serve, season boiling water liberally with salt. Cook pasta 1 minute less than the package directions and reserve some of the starchy cooking water before draining or transferring the pasta to the sauce.   

While pasta cooks, heat EVOO, 3 turns of the pan, add seasoned fish and lightly brown. Add to sauce.   

Toss pasta, cooking water and sauce together for 1 full minute and serve. Add herbs and drizzle with more EVOO, if you like. 


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