Paccheri with swordfish

Remove the skin from slices of swordfish, wash under cold running water, asciugali and then cut into cubes. Peel the cloves of garlic and then tritali. Coarsely chop the pitted black olives. Wash well the capers under running water to remove all the salt and then chop them coarsely. Remove the stems from the tuft of parsley, washes, dries and then finely chop the leaves. Take a pan and put the broader extra virgin olive oil and heat slightly. Then combine the chopped garlic and half of the chopped parsley and let stand for a few minutes (be careful not to "bruciacchiare" the parsley).

Add the cubes of swordfish and sear on all sides for a few minutes. Then dot Hill cherry tomatoes, a pinch of salt and a generous ground pepper. Put the lid on the Pan, lower the heat to a minimum and let Cook for about twenty minutes. If cooking were to dry out too much add a spoonful of warm water. Finally add the capers, olives and remaining parsley and cook for five minutes.

In the meantime you cook the paccheri in abundant salted boiling water. Al dente and drain when they're versatility serving in a bowl that you kept warm. Pour over swordfish sauce and mix well. Brings to the table directly with the soup-tureen and serve piping hot.