Ingredients for 4 people:

320 g of pasta like fusilli

300 g of swordfish

200 g of cherry tomatoes

100 g of caper and almond pesto

Pantelleria oregano to taste

Salt of capers to taste

Grated zest of half an organic lemon

Extra virgin olive oil

Crumbled taralli about 40 g

Execution:

Cut the swordfish into cubes, put it in a bowl and flavor it with a teaspoon of Pantelleria oregano, a pinch of caper salt, the grated rind of the lemon and a drizzle of oil, then mix everything and leave to marinate for about twenty minutes.

Meanwhile, cut the cherry tomatoes into two or four wedges, then sauté them for a few minutes in a wok with a drizzle of oil and a pinch of salt, add the fish and continue cooking for another minute, at the end adjust the flavor.

Aside boil the pasta in abundant salted boiling water, once ready, drain it and combine it in the wok with the tomatoes and fish, add the caper and almond pesto and mix everything over the heat off, adding a little cooking water if needed. . Serve immediately and complete the dish with crumbled taralli.