Tortiglioni aeolians

Wash the cherry tomatoes, cut in half if small or 4 parts if larger, place them in a large pan with the garlic clove poached, capers well washed and a glass of water. Allow it to cook for a few minutes.

Wash the piece of swordfish and cut it into pieces not too small. Wash the tuft of Arugula and chop. Rattle off the olives. Meanwhile, boil the pasta in boiling salted water just for half the scheduled time for her cooking.

When the water in the Pan will be almost entirely evaporated to eliminate garlic shirt, add a tablespoon of oil, chopped olives, salt and pepper and continue cooking for another 5 minutes. Transfer skillet pasta al dente with the help of schiumaiola, add the swordfish cubes and jump the tortiglioni with ingredients for 5 minutes adding, if necessary, the pasta cooking water in small doses. Add at the end a tablespoon of oil, rucola, chopped freshly ground pepper and a pinch of oregano. Stir well and serve immediately.