Ingredients

320g Wholegrain Spaghetti

250g Swordfish, thinly sliced

1 tbsp Anchovy paste

10 Green olives, pitted and chopped

10 Sun-dried tomatoes, sliced

½ Lemon, juice only

1 Orange, juice only

100g Panko breadcrumbs

20g Dried oregano

1 tsp Dried chilli flakes

20g Freshly chopped parsley

1 Lemon, zest only

2 Garlic cloves, crushed and peeled

½ Glass white wine vinegar

150ml Pukara Extra Virgin Olive Oil

Salt and Pepper

Method

Bring a large pot of water to a boil.

Heat 3 tbsp of olive oil in a frying pan. Add garlic and cook for 2 minutes, then add the breadcrumbs, stirring constantly until golden brown. Remove from heat and mix in the chilli flakes, oregano, fresh parsley, and lemon zest. Season with salt and pepper.

In a large bowl, combine the swordfish with 4 tbsp of extra virgin olive oil, lemon and orange juice, a pinch of dried oregano, anchovy paste, salt, and pepper. Stir well and set aside.

Cook the pasta in the boiling water until al dente, according to the packet instructions. Drain and toss with the marinated swordfish. Add the chopped olives and sun-dried tomatoes, mixing well to combine.

Serve with a generous sprinkle of toasted Sicilian breadcrumbs on top and a drizzle of extra virgin olive oil.