Paccheri with Casalino Tomatoes,Olives,Capers and Swordfish

After 2 weeks of rain, the sun is shining down on Rome

this Fabiolous Tuesday! I'm a little under-the-weather

however, my passion drives me cook!

My walk through Campo de Fiori was very lively today.

Each week brings more tourists to Rome this

time of year. The market is flourishing with tourist

from all over the world. There are many people out on their

bicycles today enojoying the weather.

There was a man was drinking water out of thefountain

and his companion was picking out flowers.

Though I've never seen them before,

I think they were locals who frequent the open air market often.

Today, I picked up some fresh tomatoes from the Casalino

region. I also picked up some fresh olives, capers,

garlic, a red pepper and swordfish for the dish.

Slice the swordfish into bite-sized pieces.

Sllice the Casalino tomatoes.

Remove the pits from the black olives.

Place a small piece of red pepper in pan

with garlic and butter.

Add tomatoes.

Add white wine.

Add black olives.

Add swordfish.

Simmer until swordfish is cooked.

Add uncooked paccheri.

When pasta is ready, the dish is ready to be served!

Top with extra-virgin olive oil.

The finished product:

Paccheri with Casalino Tomatoes,Olives,Capers and Swordfish

See you next week for Fabiolous Tuesday!