Preparation: 20 minutes
Cooking: 10 minutes
10 oz. (300 g) bavette or other thin ribbonshaped pasta
10 oz. (300 g) swordfish, cut into cubes
10 oz. (300 g) cherry tomatoes, cut in half
3 tbsp. (40 ml) extravirgin olive oil
1 clove garlic wild fennel or sprig of fresh dill
chile pepper, chopped
salt and pepper
Bring a pot of well-salted water to a boil.
In a nonstick skillet over medium-high heat, heat a little of the olive oil until hot.
Add the swordfish and sear.
Season with salt, pepper, and the sprig of wild fennel or dill, previously washed and dried.
Pour the rest of the oil into another skillet.
Add the garlic clove and the chile and cook until the garlic is lightly browned.
Sprinkle half of the tomatoes with salt, add them to the skillet, and cook cook for another couple of minutes.
Add the fish.
While the sauce cooks, cook the pasta in salted boiling water until al dente.
Drain and add directly to the pan with the sauce.
Cook for a few seconds, and serve.