Making:

In a large pan, place the extra virgin olive oil and squeeze 2 cloves of garlic with the appropriate tool;

just heat the oil and add the anchovies cut into small pieces that you have previously desalted under running water, also removing the bones and impurities.

When the anchovies have melted, add the Pachino cherry tomatoes cut into quarters and sauté them over high heat for 3 or 4 minutes (cooking depends on the size of the cherry tomato and its degree of ripeness, the smaller and more mature they are, the less time it will take). .

Before the cherry tomatoes begin to unravel, add the swordfish cut into cubes and sauté them in the pan; in this case the term skipping is the most appropriate as using a wooden spoon to stir the sauce would risk crushing the pieces of fish.

Deglaze with a drop of white wine – a couple of tablespoons are enough – season with salt and pepper and add a few tablespoons of finely chopped parsley.

Now add the calamarata from La Rustichella to the sauce, mixing carefully and serve immediately