Olive-leaf pasta with cured swordfish and artichokes

Method14 steps

1. 1

   Step 1: Gather the measured supplies. Peel and finely chop the garlic clove (1); keep it ready for the pan.

   Uses 1 garlic clove

   
2. 2

   Step 2: Bring enough water for the pasta to a boil and season to taste, taking account of the salty cured fish. Add the 150 g olive-leaf pasta and cook according to its package directions until al dente. Drain when ready while preparing the sauce.

   Uses Water, enough to boil the pasta · Salt for the pasta water, to taste · 150 g olive-leaf-shaped short pasta

   
3. 3

   Step 3: Wash the fresh tomato (1) and cut it into quarters or smaller bite-size pieces.

   Uses 1 fresh tomato

   
4. 4

   Step 4: Warm a drizzle of extra virgin olive oil in a frying pan. Add the chopped garlic and sauté gently until fragrant and lightly coloured.

   Uses Extra virgin olive oil, a drizzle · Chopped garlic

   
5. 5

   Step 5: Add the cut tomato to the garlic and olive oil in the pan.

   Uses Cut fresh tomato · Garlic and olive oil

   
6. 6

   Step 6: Add some of the fresh basil and cook the tomato briefly, stirring, until it starts to soften and release its juices. Keep the remaining basil for finishing.

   Uses Tomato with garlic and olive oil · Fresh basil leaves for the sauce

   
7. 7

   Step 7: Remove the oil-preserved artichoke (1) from its preserving oil and cut it into quarters or slices; keep the pieces ready for the sauce.

   Uses 1 oil-preserved artichoke

   
8. 8

   Step 8: Let the tomato mixture continue cooking gently until juicy and softened while the other ingredients are prepared.

   Uses Tomato and basil sauce

   
9. 9

   Step 9: Prepare the five thin slices of ready-to-eat cured swordfish from the cured product.

   Uses 5 thin slices ready-to-eat cured swordfish (spadino)

   
10. 10

    Step 10: Cut the cured fish slices into narrow strips. Set aside some of these strips, refrigerated until serving, for the unheated garnish; keep the rest for the pan.

    Uses Five prepared cured-fish slices

    
11. 11

    Step 11: Add the strips set aside for the pan to the softened tomato sauce and toss briefly to warm them.

    Uses Actual portion of the five-slice supply remaining after reserving the garnish · Softened tomato and basil sauce

    
12. 12

    Step 12: Add the prepared artichoke pieces and toss with the tomato and cured fish until everything is hot.

    Uses Tomato and warmed cured-fish sauce · Prepared oil-preserved artichoke pieces

    
13. 13

    Step 13: Add the drained al dente pasta and toss it through the hot tomato, cured-fish and artichoke sauce.

    Uses Cooked drained olive-leaf pasta · Hot tomato, cured-fish and artichoke sauce

    
14. 14

    Step 14: Divide the pasta between two plates. Top with the reserved ready-to-eat cured-fish strips and the remaining fresh basil; serve hot.

    Uses Finished olive-leaf pasta · Actual reserved portion of the same five-slice supply · Remaining fresh basil for finishing