Spaghetti with swordfish and datterini tomatoes

chef

Leonardo Pellacani

Serve 6

In a pan, sauté the garlic cloves with some olive oil. As soon as they are browned, remove them, add Èpescespada, Nostraline olives and Cherry tomato sauce. Meanwhile, cook the spaghetti in boiling salted water, drain and toss for few minutes with the prepared sauce. Add some chopped fresh basil; serve with a garnish of basil leaf and a drizzle of extra virgin olive oil.