Castellane Barilla 14 oz
Swordfish 11 oz
Fennel 7 oz
Fresh tomato 1/2 cup chopped
Black olives 2oz
Extra virgin olive oil 3 tbs
Lemon 1
Basil 1 stick chopped
Salt, Pepper to taste

1 Remove the skin and the bone from the swordfish. Cut the fish in cubes about 1 cm. wide and sautè them for a few seconds in a non stick frying pan. Then season.

2 Wash and slice the fennel hearts. Remove the tomato seeds and cut them in cubes.

3 Cook the Castellane Barilla in plenty of salted water, drain it al dente and cool it off. Mix together in a salad bowl the pasta, fish, fennel, olives, tomatoes and the chopped basil. Season everything with salt, pepper, oil and lemon juice.

Submitted by Dee