PACCHERI WITH SWORDFISH AND ANCHOVY RAGÙ

Methods
Cut the swordfish into 1cm cubes. Heat the oil in a shallow casserole dish
and sauté the crushed garlic, roughly chopped dried tomatoes, capers,
anchovy fillets and chili.
Add the swordfish and cook over a high heat for 5 mins. Add the sieved
peeled plum tomatoes and cook for another 10 mins over a low heat.
In the meantime, boil the pasta al dente. Drain, dress with the ragù, and
sprinkle with chopped parsley and mint.
Serve the pasta hot and garnish with crushed pistachios and a drizzle of
fresh oil.