Spaghetti with Swordfish


320g Wholegrain Spaghetti

250g swordfish, thinly sliced

1 tbs anchovy paste

10 green olives, pitted and chopped

10 sun dried tomatoes

sliced ½ lemon, juice only

1 orange, juice only

100gr panko breadcrumbs

20gr dry oregano

1 teaspoon dry chilli flakes

20gr 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


Bring plenty of water to the boil

Add 3 tbs of olive oil to a frying pan, when hot add garlic and cook for 2 minutes, then add breadcrumb and stir constantly till 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 4tbs of EVOO, lemon and orange juice, pinch of dry oregano, anchovy paste season and stir well.

Add pasta to the boiling water and cook till al dente or as per packet instruction.

Drain pasta and toss with the swordfish, then add olives, sun dried tomatoes. Toss well till combined.

Serve with a generous sprinkle of toasted Sicilian breadcrumb on top and a drizzle of oil.