Cold Pasta Hot Summer: Swordfish Stuffed Shells with Fresh Tomato Sauce Recipe

Heat oven to 375 degrees F. Bring a large pot of water to a boil. Trim crusts from bread and cut into 1/2″ cubes.

In a large cast iron or non-stick skillet, heat 4 tablespoons olive oil over medium-high heat. Add the marjoram sprig and rosemary sprig. Stir to coat with oil. Once the oil is fragrant with the herbs add the bread cubes and cook, turning as needed about 2 minutes. They should not get too brown. Remove the skillet from the heat, and using a slotted spoon transfer the bread cubes to a baking sheet. Discard herb sprigs.

Spread the bread cubes out in a single layer and toast them in the oven about 8 minutes until browned. Remove them from the oven and let cool completely, then pulse them in a food processor until…