We first tasted a dish similar to this in a great restaurant which specializes is Sicilian cuisine. The pasta should be served al dente for a more authentic flavour.
You will need:
- a swordfish steak (the one we got was enough for 4 small-regular portions of pasta)
- cherry tomatoes
- olive oil
- garlic, chopped
- freshly ground pepper
First off you will need to cut the skin and spine/bones out of the swordfish and then chop into small squares (you may keep these bits to make fish stock). Chop up your tomatoes into quarters and remove the seeds. In a separate pan heat up some olive oil and start cooking the swordfish with some garlic. Throw in your tomatoes after some minutes and cook until the swordfish is done. Add freshly ground pepper.
In the meantime start boiling your pasta and drain it when it’s al dente. Mix the pasta with your swordfish and tomato mix and serve hot.