Bucatini with swordfish and wild fennel


Diego Ponzoni



Serves 6

Cook the bucatini in plenty of salty water until al dente. In the meantime, in a pan heat the extra virgin olive oil together with the garlic clove, which it will be removed after it flavoured the oil, then incorporate the swordfish, the wild fennel sauce and the Dorati tomatoes. Leave it to simmer for a couple of minutes. Drain the bucatini and toss in the sauce. Garnish with  fresh mint leaves and serve.

Utilizzare pasta riportante la dicitura "senza glutine" in etichetta.