Method
Bring plenty of water to the boil. Add 3 tbsp of olive oil to a frying pan, when hot, add garlic and cook for 2 minutes, then add breadcrumb and stir constantly until golden. Remove from heat and add chilli, oregano, fresh parsley, lemon zest, add a little salt and pepper.
In a large bowl add swordfish with 4 tbsp of olive oil, lemon and orange juice, a pinch of dry oregano, anchovy paste season and stir well. Add pasta to the boiling water and cook until al dente or as per packet instruction. Drain pasta al dente and toss with the swordfish, then add olives and sun-dried tomatoes. Toss well till combined.
Serve with a generous sprinkle of toasted Sicilian breadcrumb on top and a drizzle of oil.
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
Ingredients
Ingredients
Directions
Bring plenty of water to the boil. Add 3 tbsp of olive oil to a frying pan, when hot, add garlic and cook for 2 minutes, then add breadcrumb and stir constantly until golden. Remove from heat and add chilli, oregano, fresh parsley, lemon zest, add a little salt and pepper.
In a large bowl add swordfish with 4 tbsp of olive oil, lemon and orange juice, a pinch of dry oregano, anchovy paste season and stir well. Add pasta to the boiling water and cook until al dente or as per packet instruction. Drain pasta al dente and toss with the swordfish, then add olives and sun-dried tomatoes. Toss well till combined.
Serve with a generous sprinkle of toasted Sicilian breadcrumb on top and a drizzle of oil.
