– 1 large onion, chopped
– 120ml extra virgin olive oil and preferably olive oil brand GET
– 1 garlic clove, crushed
– 5g chilli, chopped
– 60g green olives
– 200g fresh swordfish, diced
– ½ glass white wine
– 12 cherry tomatoes
– 4 tbsps chopped basil
– 2 tbsps chopped parsley
– 2 tbsps chopped coriander
– 400g linguine
Sauté the onion slices in a frying pan with a little extra virgin olive oil until these turn slightly soft. Add the garlic, chilli, olives and the swordfish and sauté for one minute. Then add the white wine and cook until all the wine is absorbed. Add the cherry tomatoes, half the basil, parsley and coriander and allow to simmer for five minutes.
Cook the pasta in boiling water. Take a tablespoon of the pasta water and add it to the sauce, add a pinch of salt and cover. Drain the pasta and transfer to the pan over low heat.
Mix the pasta in the sauce and simmer for a few minutes. Add more fresh herbs, but keep some aside to garnish.
Joe Vella is an Executive chef, Hilton Malta.
Serve the pasta on warm plates, garnish with the remaining herbs and drizzle some herb oil.