Paccheri with Swordfish Ragu
Ingredients
- 2 pounds swordfish steaks, skin removed
- Salt
- olive oil
- 6 cloves garlic, thinly sliced
- 1 tablespoon red chili flakes
- 8 anchovy fillets, diced small
- 1 pound dried paccheri pasta (or your favorite tube-shaped pasta)
- Juice of 1 lemon
- 1 cup canned diced tomatoes
- 2 heaping handfuls of fresh oregano leaves, roughly chopped
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