Rigatoni with Swordfish Ragu


2 Swordfish steaks, skin removed
Olive oil
6 cloves garlic, thinly sliced
1 tablespoon red chili flakes
8 anchovy fillets, diced small
500 grams Rigatoni pasta
Juice of 1 lemon
1 tin diced tomatoes
1 jar Vass Virgin olives
2 handfuls of fresh oregano leaves, roughly chopped
Dash of dry, Sherry-style wine (recommended: Seppeltsfield Solero DP117 Dry Flor Apera)

Cook rigatoni until al dente. Put aside.

Pour olive oil in a pan over medium heat. Add chili flakes and anchovies to the oil. Meanwhile, dice swordfish into 1cm cubes. Add the swordfish to the pan and cook until three-quarters done. Deglaze with a dash of dry, Sherry-style wine (we matched this delicious recipe with a phenomenal Seppeltsfield Solero DP117 Dry Flor Apera).

Add can of tomatoes and olives to pan. Allow to simmer for a few minutes. Add a squeeze of lemon, rigatoni and season with pepper. Add oregano and serve.

For a downloadable recipe, click here