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■ INGREDIENTS 1 slice of swordfish from 200 g about 6 black olives
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2 sprigs parsley 2 tablespoons extra virgin olive oil 2 cloves garlic

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oregano salt pepper

■ ■ 160 g of pasta
PREPARATION: Rinse the steak swordfish under running water, remove the skin and, if present, the bone. Cut into small cubes of 1 cm side.
Stone the olives and chop coarsely. Wash the parsley, select the leaves and chop finely with the crescent on a cutting board.
In a large pan put oil and garlic cloves peeled and crushed. Light the fire and fry over high heat until the garlic will not brown. Add the swordfish, mix and let it brown evenly. Add the olives, one teaspoon of chopped parsley, a handful of oregano, a pinch of salt and a grating of pepper. Continue cooking over medium heat for 5 minutes, until the swordfish is evenly browned. Boil pasta in salted water just before draining, add half a ladle of cooking water in the pan seasoning, then light the fire. Skip
drained pasta over high heat in the pan of sauce for a few minutes, stirring frequently. Serve immediately.