Squid ink Taglioli with Swordfish and Cherry Tomatoes

Serve 1

In a pan, sauté the minced garlic with extra virgin olive oil. As soon as it is browned, add the parsley, Èpescespada, the Taggiasche olives and the Datterini tomatoes. Meanwhile, cook the tagliolini in boiling salted water, drain and toss it for few minutes with the sauce. Add in some chopped basil. Serve garnishing with a fresh basil leaf and a drizzle of extra virgin olive oil.