490 calories per serving
Ready in 45 minutes
1 slice of swordfish of about 100 g
4 green olives
4 black olives
4 anchovy fillets in olive oil and anchovies
2 tablespoons extra virgin olive oil
2 cloves garlic
150 g canned tomatoes with tomato juice stored
160 g bucatini
Rinse the swordfish steak under running water, remove the skin and, if present, the bone. Cut into small cubes of 1 cm side.
Stone the olives and chop coarsely.
Drain the anchovies from the oil and dry with paper towel to remove excess liquid.
In a large pan put oil, garlic cloves peeled and anchovies. Light the fire and fry over high heat until the garlic will not brown.
Add the swordfish, mix and let it brown evenly.
Add the olives and cook for a couple of minutes, stirring frequently, then add the tomatoes with their juice storage, a large pinch of salt, a handful of oregano, mix the ingredients well, let it boil again, cover and cook for 5 minutes on medium flame.
Cook the pasta in salted water, drain, and toss the sauce in the pan for a few minutes, stirring frequently.
Serve immediately with a generous grinding of pepper.
This article courtesy of Ricette primi piatti “Lo Spicchio d’aglio” .