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Spring Calabrian "bucatini" are prepared by peeling the beans that will be collected in a saucepan with spring onions and oil before being cooked. Enjoy this tasty recipe.
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Category
pasta
Servings
4
Prep Time
20 minutes
Cook Time
35 minutes
10,6 oz bucatini pasta
7 oz swordfish
1 spoon capers
olive oil
crushed chili peppers
21 oz fresh fava beans
2 spoons of olives
1 ts oregan
bread crumb
2 spring onions
2 garlic cloves
2 peeled tomatoes
salt
Peel the fresh fava beans, collect them in a small saucepan with chopped onions, 2 ts of oil and 1/2 glass of salt water. Place on the fire and cook.
Once cooked, remove them from the heat to prevent them drying.
Dice the swordfish, flour and sauté in a pan with chopped garlic and chili.
Turn inside out for a few moments, add the peeled tomatoes cut into small pieces and salt.
Cover and cook briefly, add chopped olives, desalted capers, crumbled dried oregano and previously cooked beans.
Cook the bucatini pasta, drain and pour immediately into the sauce bowl.
