Pasta with Swordfish, Tomatoes and Rocket Pesto

Method

1. Bring a pot of salted water to a boil for the pasta. Score the tops of the tomatoes and blanch them in the boiling water for about 10 seconds. Transfer to a bowl of cold water (or ice water) to cool, then peel and dice them. Set aside.
2. Prepare the swordfish: remove the skin and any dark blood line, then cut the flesh into small cubes (not too small so they remain moist).
3. In a large pan, heat a generous amount of olive oil. Split a clove of garlic in half and add it to the oil. Sauté gently until fragrant.
4. Add the swordfish cubes to the pan, season with salt, and cook briefly until lightly browned on the outside but still tender inside. Remove a few cubes for garnish and set aside.
5. Meanwhile, make the pesto: in a blender or food processor, combine a bunch of rocket (rucola), a handful of pine nuts, a generous amount of grated Grana Padano (or Parmesan), and enough olive oil to make a smooth paste. Blend until creamy.
6. Add the diced tomatoes to the pan with the swordfish. Cook for a minute or two to let the flavors meld, ensuring no excess water remains.
7. Cook the pasta (rigatoni or any shape) in the boiling water until al dente. Drain, reserving a little pasta water.
8. Toss the drained pasta with the swordfish and tomato mixture. Add a spoonful of the rocket pesto and mix well. If needed, add a splash of pasta water to loosen the sauce.
9. Serve the pasta in plates, garnishing with the reserved raw swordfish cubes for color contrast and an extra drizzle of pesto if desired.