Pasta with Swordfish and Mint

Ask your fishmonger to clean the fish for you and cut it into cubes.

Sautè the swordfish cubes in four spoons of extra-virgin olive oil with fresh mint leaves previously chopped and a pinch of pepper. When the fish cubes are golden brown, add the cherry tomatoes (you can also use datterini tomatoes instead), previously halved, and the black olives, then salt to taste and keep tossing for another 3-4 minutes.

Cook the pasta 'al dente'; when ready, add it to the fish sauce and sautè for 2 more minutes.

Before serving add more fresh mint leaves and a couple of spoons of extra virgin olive oil.