Ingredients for 8 people

1 BOX Barilla® Large Shells

1 POUND Swordfish Cubed

2 PINTS Cherry Tomatoes

1 TABLESPOON Salt-Packed Caper

1 CUP Kalamata Pitted Olive

6 TABLESPOONS Extra Virgin Olive Oil Divided

1 White Onion Julienne

1 Fresh Lemon Juiced Zest

6 LEAVES Fresh Basil Chopped

Preparation 15 minutes preparation + 2 hours cooking

1. CUT tomatoes in half, remove the seeds and place in the oven at 190° F until they are dry (about 2 hours)

2. SOAK capers with warm water for ½ hour

3. Drain and rinse

4. Meanwhile SAUTÉ onion in olive oil over medium heat for 10 minutes

5. ADD sword fish cubed, salt and black pepper

6. Cook pink

7. ADD olives, capers and tomatoes

8. Meanwhile COOK pasta one minute less than the recommended cooking time

9. DRAIN, drizzle with remaining olive oil and cool down as quickly as possible flat on a sheet tray

10. COMBINE with the sauce

11. SEASON with lemon juice and zest, chopped basil and black pepper before serving