Ingredients

- 400 gr swordfish in one piece

- 250-300 gr cherry tomatoes

- 15- 20 capers

- 15-20 olives (green and/or black)

- 4 spoons olive oil

- 1 onion (better if it's a Tropea onion)

- fresh oregano and basil (4-5 leaves)

- salt, pepper

- 320-360 gr pasta like linguine or spaghetti

- spicy oil (optional)

Boil a pot of water, and add salt.

Let's start by washing the swordfish under cold water and cutting it into slices 1 cm thick (you can also use the fish frozen if you do not have a fresh one). Then cut them in little cubes (1cm x 1cm more or less). Warm some oilve oil in a pan.

Cut the onion finely and once the oil is warm, add it and let it sweat for a couple of minutes. Cut the cherry tomatoes in half.

Chop the olives (and take the seed out if needed). Add the capers, olives and cherry tomatoes to the pan, mix it well and let it cook for some minutes. Then add the swordfish in the pan and let it cook. When it gets white, it should be ready so just let it go for another 5 minutes in the sauce before turning the heat off.

When the water is boiling, add the pasta. Strain it "al dente". Wash and cut the basil and the oregano finely and add them to the pan together with salt and pepper. You can also add some spicy oil if you like.

Add the pasta to the sauce and turn the heat on. Mix it well with the pasta.

Serve warm.