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.