Fusilli swordfish, capers and olives

Wash and cut the swordfish in dice.

In a pan create a base with one spoon of Garlic-Oil-Chilli pepper sauce and warm it.

Add the swordfish and cook it on high heat.

Pour the cherry tomato sauce and regulate salt and pepper.

Add the olives and the desalted capers.

Cook it for a couple more minutes and finish the preparation with some finely chopped parsley.

In the meantime, cook the fusilli in salted boiling water.

Drain the fusilli al dente and stir well with the sauce.