Serves 4

Prep time 20 minutes


400g Rummo Fusilli No. 48
2 swordfish steaks (diced)
6 sage leaves
6 – 10 cherry tomatoes
2 garlic cloves
Olive oil


Bring water to the boil and throw in pasta. Add oil and garlic to a pan and cook till translucent, adding in the halved cherry tomatoes and diced up swordfish. Chop parsley and sage, while keeping some aside for garnish and add this to the pan.

Strain the pasta once ready and place in a bowl and drizzle with oil. Add butter and a bit of pasta water to the swordfish, stir well and pour over the pasta. Mix before serving and garnish with leftover herbs.