Ingredients

- 500g of short pasta

- 1 big slice of fresh sword fish

- 2 handfull of cherry tomatoes

- Lemon zest, gratered

- fresh mint leaves

- 1 chili pepper

- salt and pepper

- italian parsley, finely chopped

- butter, olive oil

Bring to boil a pot with water. Consider to use 1 litre of water every 100g of pasta. Prepare the ingredientes for the sauce: cut the swordfish into small cubes.

Chop the mint leaves and grater the lemon zest. Cut in half the cherry tomatoes (we used Pachino tomato). In a pan melt a piece of butter with 3 tablespoons of olive oil.

Add the lemon zest and let it saute for a minute, then add the mint leaves. Stir and let them saute a bit more. Add the tomatoes.

Add the swordfish and stiring from time to time let it cook for few minutes. The tomatoes should get well soft. Taste the sauce and if needed adjust with salt and pepper. Add diced chili pepper.

When the water is boiling add the salt and the pasta. Cook the pasta according with its cooking time and strain it al dente.

Add the pasta in the sauce pan and stir gently. Add a pinch of finely chopped italian parsley for each plate. Serve warm.