PREPARING SPAGHETTI WITH SWORDFISH

Preparation:

Cut the cherry tomatoes into quarters and let the water drain for a few minutes. In a pan, heat olive oil and sauté some diced swordfish and garlic until golden. Add the tomatoes and cook until most of their water has evaporated. Then add the remaining swordfish and chili pepper, cooking for 3-4 minutes.

Remove the pan from the heat. In the meantime, bring water to a boil, add the pasta, and cook it just al dente—around 3 minutes less than the recommended time. Save a cup of cooking water.

Return the pan to the heat, add the pasta, and quickly toss it over high heat, adding a spoonful of cheese and, if necessary, a bit of pasta water, a little at a time, to finish cooking the pasta. Finally, drizzle with a couple of tablespoons of olive oil, sprinkle with chopped parsley, and plate immediately. (It's crucial to sear the initial swordfish cubes well to intensify the flavour and reduce the tomato's excess moisture.)