PREPARING SPAGHETTI WITH SWORDFISH

Ingredients:

For 4 people:

• 250 gr of swordfish
• 10/12 cherry tomatoes
• 350 g spaghetti
• 2 cloves of garlic
• Parsley
• Extra virgin olive oil
• Pecorino Romano or other aged sheep's cheese and a small piece of chili pepper.

Preparation

Quarter the cherry tomatoes and let them drain for a few minutes. In a pan, add oil, a few cubes of swordfish, and garlic and sauté. Then add the cherry tomatoes, which you'll let wilt until they've absorbed their juices, and finally the remaining fish and chili pepper, and cook for 3-4 minutes.

Remove the pan from the heat. Meanwhile, the water boils. Add the pasta and drain it al dente, preferably 3 minutes before the recommended cooking time. Reserving a cup of the cooking water.

Return the pan to the stove, add the pasta, and stir quickly over high heat, adding a spoonful of cheese if needed, a little at a time, and finish cooking the pasta. Finally, drizzle with a couple of tablespoons of oil, sprinkle with chopped parsley, and quickly plate. (It's important to brown the first fish cubes thoroughly, to enhance the flavor and help the tomato sauce lose most of its water.)

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