Casarecce with Swordfish
Bring a large pot of water to the boil and add the salt, to taste. Cook San Remo pasta according to packet instructions.
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Cooking tools:
- Pot
- Stove
- Pan
- Wooden spoon
- Colander
- Serving bowl
- Measuring spoon
Ingredients
- Artisan San Remo Casarecce 400g
- Sea salt
- 1/3 cup olive oil
- 2 whole garlic cloves, peeled
- Pinch chilli flakes
- 8 canned Italian plum tomatoes, crushed
- 1 cup fresh mint leaves, chopped
- 1kg swordfish steaks, skinned, boned and diced
- Ground black pepper
- ½ cup water
- 110g fresh mozzarella, diced
- To serve: crusty bread
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