Ingredients
- 320gr wholewheat fusilli
- 200gr swordfish
- 250 gr cherry tomato sauce
- 1 spoon Garlic-Oil-Chilli pepper sauce
- 1 spoon capers
- 1 spoon Riviera olives
- Parsley
- Extra virgin olive oil
- Salt & pepper
Preparation of the recipe
1
Wash and cut the swordfish in dice.
2
In a pan create a base with one spoon of Garlic-Oil-Chilli pepper sauce and warm it.
3
Add the swordfish and cook it on high heat.
4
Pour the cherry tomato sauce and regulate salt and pepper.
5
Add the olives and the desalted capers.
6
Cook it for a couple more minutes and finish the preparation with some finely chopped parsley.
7
In the meantime, cook the fusilli in salted boiling water.
8
Drain the fusilli al dente and stir well with the sauce.
