Paccheri with cuttlefish ink and swordfish genovese

Ingredients

• For the swordfish genovese:
• 400 gr of swordfish
• 4 large blonde onions
• 3 tablespoons of extra virgin olive oil
• fishy broth
• 3 tablespoons of tomato sauce
• 1 glass of white wine
• Salt and Pepper
• For the accompanying sauce:
• 200 gr of Campania buffalo mozzarella
• 1 tablespoon of extra virgin olive oil
• parsley
• pepper