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Rigatoni del pescatore

Rigatoni with swordfish

From	Difficulty	Serves	Time
			45'

Ingredients

Rigatoni (short fluted pasta): 400 g. (14 oz.)
Sliced Swordfish: 400 g. (14 oz.)
Peeled tomatoes: 400 g. (14 oz.)
Garlic: 2 cloves
Capers: 50 g. (1.75 oz.)
Parsley: 30 g. (1 oz.)
Paprika: ½
Extra virgin olive oil: 5 table spoons
Salt

Preparation

Skin the slices of swordfish and cut them into small cubes. Peel and chop the garlic and, separately, the parsley.
Put the olive oil in a wide pan and brown half the parlsey and the garlic, making sure they don't toast; add the swordfish and brown for some minutes, then add the peeled tomatoes, squeezed with a fork, the paprika and adjust with salt.
Cook with the lid on and on average flame for about 20 minutes; shortly before the dish is cooked, add the washed and crunched capers and the remainder of the parsley. In the meanwhile cook the rigatoni; drain underdone and pour in a warm tureen and season with the fish sauce.
Serve at once.

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