Spaghetti with swordfish

Ingredients

• Olive oil to fry
• 4 cloves garlic, peeled and chopped
• 1 small fennel bulb, finely chopped
• 1 chilli pepper, chopped
• 4 sun dried tomatoes, chopped
• 4 fresh tomatoes, peeled and chopped
• A few cherry tomatoes, halved
• salt and pepper
• 350g swordfish, cut into cubes
• juice of ½ lemon
• Chopped mint, basil and parsley
• 500g spaghetti

Method

1. Heat the olive oil and add the garlic and fennel. Fry gently for 5 minutes till softened. Add the chilli, sun dried and fresh tomatoes and simmer for 5 mins.
2. Add the cubed swordfish and lemon juice and mix in gently. Season to taste and cook for a further 4 minutes. 
3. Cook spaghetti till just short of al dente in plenty of salted water. Drain, mix into sauce with herbs and simmer for 1 minute. Serve at once.

Serves 4 generously