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Pasta with Swordfish and Cherry Tomato Sauce

Chris Morocco
  • 60 minutes
  • Serves 4

INGREDIENTS

1 lb

(1"-thick) swordfish, thick steaks

4

Anchovy, oil-packed fillets

2 pints

Cherry tomatoes

4

Garlic cloves

2 tbsp

Golden raisins

1/2 cup

Parsley, fresh

12 oz

Casarecce or other short pasta

1

Kosher salt

1

Pepper, freshly ground

1/2 tsp

Red pepper flakes

3 tbsp

Olive oil

2 tbsp

Pine nuts