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
- 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.
- Add the cubed swordfish and lemon juice and mix in gently. Season to taste and cook for a further 4 minutes.
- 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