Spaghetti with swordfish and datterini tomatoes

chef

Leonardo Pellacani

For 6 persons
Brown the garlic in a frying pan with the olive oil. As soon as it browns, remove the clove of garlic, add the swordfish sauce and the date tomato sauce. In the meantime cook the spaghetti in abundant salted boiling water, strain and toss it in the sauce for a few minutes. Add a sprinkling of chopped basil; serve garnished with a leaf of basil and a drizzle of extra virgin olive oil.