Pasta with Swordfish and Mint

Primo
Wed, 08/20/2014 - 06:03
Difficult Level
Low
Cooking Time
20 minutes
Cost
Medium

Ingredients

fusilli
400 gr
swordfish
200 gr
cherry tomatoes
10-12
fresh mint
a bunch
extra virgin olive oil
6 spoons
salt
pepper

Preparation

Ask your fishmonger to clean the fish for you and cut it into cubes.

Sautè the swordfish cubes in four spoons of extra-virgin olive oil with fresh mint leaves previously chopped and a pinch of pepper. When the fish cubes are golden brown, add the cherry tomatoes (you can also use datterini tomatoes instead), previously halved, and the black olives, then salt to taste and keep tossing for another 3-4 minutes.

Cook the pasta 'al dente'; when ready, add it to the fish sauce and sautè for 2 more minutes.

Before serving add more fresh mint leaves and a couple of spoons of extra virgin olive oil.