Tortiglioni with Swordfish

Method

1. Prepare the green pesto: in a mortar or blender, combine parsley, basil, marjoram, mint, pine nuts, garlic, salt, and a drizzle of oil. Add a splash of cold water and blend briefly; it should not be too fine. Set aside.
2. Soak the raisins in cold water.
3. Prepare the soffritto: slice the onion and sauté in a pan with extra-virgin olive oil. Add the desalted capers and the tomatoes cut into petals. Add basil leaves, salt, and cook gently.
4. Prepare the swordfish: remove the skin and cut into irregular cubes. Add to the soffritto along with the capers. Cook for a few minutes. If desired, add chili pepper.
5. Prepare the breadcrumb topping: in a pan, toast breadcrumbs with extra-virgin olive oil, salt, wild fennel seeds, oregano, and a garlic clove. Stir until golden. Remove the garlic clove and let cool. Add the pine nuts and the squeezed raisins.
6. Cook the tortiglioni in plenty of salted water. Drain al dente and toss with the swordfish sauce, adding a little pasta cooking water and extra-virgin olive oil.
7. Plate: decorate the plate with squid ink. Place the pasta, add a spoonful of green pesto, and sprinkle with the breadcrumb topping. Garnish with fresh basil or herbs if desired. Optionally, grate some ricotta salata on top.