Preparation

1. 1

   Step 1 of 7: Cut the cherry tomatoes in half and the swordfish into cubes.

2. 2

   Step 2 of 7: Cook the pasta in boiling salted water.

3. 3

   Step 3 of 7: In a pan, sauté the garlic in extra virgin olive oil, then add the anchovies in oil and let them dissolve.

4. 4

   Step 4 of 7: Add the cherry tomatoes and cook for a couple of minutes.

5. 5

   Step 5 of 7: Add the olives and the swordfish, cook for 5-10 minutes, then deglaze with the white wine.

6. 6

   Step 6 of 7: Add the torn basil leaves and finish cooking the pasta directly in the sauce.

7. 7

   Step 7 of 7: Plate and add a little fresh lemon zest.