Pasta with Swordfish

Method

1. Cut the cherry tomatoes into quarters.
2. Remove the skin from the swordfish and cut it into cubes about 1 cm each.
3. Heat a drizzle of olive oil in a pan and add a crushed garlic clove (peeled or with skin for a milder flavor). Let it infuse for a couple of minutes, then remove the garlic.
4. Add the cherry tomatoes, season with salt and pepper, and sauté for 2 minutes.
5. Add a ladleful of water and the Taggiasca olives. Cook for another couple of minutes.
6. Meanwhile, cook the pasta in boiling salted water.
7. Add the swordfish cubes to the sauce and cook for 5 minutes, adding a ladleful of water if needed.
8. Drain the pasta al dente directly into the pan with the sauce. Optionally, flambé with white wine for an extra touch.
9. Toss everything together and serve immediately.