Chickpea pasta with swordfish, olives and capers

Ingredients

For 1 serving

• Chickpea pasta70 g
• Swordfish120 g
• Cherry tomatoes120 g
• Green olives10 g
• Capers5 g
• Extra virgin olive oil1 teaspoon
• Dried oreganoto taste
• Saltto taste

Contains: fish,

In season: May – September

Method

1. Bring a pan of water to the boil for the pasta and salt it once it boils.
2. Meanwhile skin the swordfish and cut it into roughly 2 cm cubes; wash the cherry tomatoes and halve them; rinse the capers.
3. Heat the olive oil in a frying pan over medium heat, add the tomatoes, green olives and capers and cook for 4 minutes, until the tomatoes soften.
4. Add the chickpea pasta to the water and cook for the time on the packet, usually 7–8 minutes, until al dente.
5. Meanwhile add the swordfish, dried oregano and a pinch of salt to the sauce and cook for 3 minutes over medium heat, turning gently, until opaque but still juicy; any longer and it turns dry.
6. Drain the pasta gently, keeping a small ladle of the cooking water, and toss it in the sauce for a minute, loosening if needed.