Course: main

Difficulty: easy

Serves: 2

Time: 5′ prep. 15′ cooking

200 g swordfish
200 g pasta
1 garlic clove
8 picadilly tomatoes
Olive oil to taste
Parsley to taste
Basil to taste
Salt and pepper to taste
Storica Nera Bio to taste


Step 1

Clean the swordfish by removing the skin and then cut into chunks.

Step 2

In a frying pan, pour in a little olive oil. Add the finely chopped garlic. As soon as it starts to fry, add the swordfish and fry for a couple of minutes. When the swordfish turns white, deglaze with Storica Nera Bio.

Step 3

Allow the alcohol to evaporate and add the chopped cherry tomatoes. Season with salt and add the chopped parsley and basil. Cook the pasta and when it is well al dente, transfer to the pan with the swordfish sauce, stirring gently. Add the pasta cooking water if it gets too dry.