Pasta with Swordfish

To prepare pasta with swordfish, start by washing the cherry tomatoes, then cut them into 4 parts 1 and set them aside. Take the swordfish steak, remove the skin using a sharp knife, and cut the steak in half if it's too thick. At this point, cut it into strips first 2 and then into cubes of about 1 inch each 3.

Place a pot full of water on the stove, salted to taste, and bring it to a boil; this will be used for cooking the pasta. Pour the olive oil into a pan, add a clove of garlic 4 and let it brown for a couple of minutes (if you prefer a milder flavor, you can leave it in its skin). Remove the garlic 5, add the tomatoes 6,

salt 7, pepper 8, and let the cherry tomatoes sauté for a couple of minutes; then add a ladle of the (now hot) water that will be used for cooking the pasta and add the pitted olives as well 9.

If the base dries out too much, add another ladle of cooking water 10 and cook everything for another 2 minutes. Meanwhile, throw the spaghetti into the boiling water 11 and while the pasta is cooking, add the swordfish cubes to the sauce 12, mix everything, and cook for 5 minutes, adding another ladle of cooking water.

Drain the pasta al dente directly into the sauce 13 and toss it with the sauce 14 before serving it 15!