Pasta with Swordfish and Tomato

Method

1. Cut the cherry tomatoes in half with a serrated knife.
2. Remove the outer dark part of the swordfish and cut it into cubes about 1.5 cm thick.
3. In a pan, cook a garlic clove in abundant extra virgin olive oil with a sprig of thyme to infuse flavor.
4. Add the cherry tomatoes, salt, pepper, and a splash of pasta cooking water. Cook for a few minutes.
5. Cook the pasta (linguine or your choice).
6. Add the olives and swordfish cubes to the pan and stir.
7. Drain the pasta al dente and finish cooking it in the pan with all the sauce.
8. Add a ladle of pasta cooking water and toss well.
9. Turn off the heat and add a drizzle of extra virgin olive oil.
10. Plate and serve.