Bavette with swordfish, garlic Spinach and Tomato Salad
Instructions
Cut the swordfish into small cubes; skip it in a pan with oil and garlic; Add some diced tomatoes and simmer gently for 2 minutes add half cooking salted drained pasta al dente.
Sauté with olive oil and garlic spinach.
Fry the Basil.
Drizzle the remaining diced tomatoes with oil.
Serve the bavette a nest on sauteed spinach and beside the salad of cherry tomatoes.
Ingredients and dosing for 4 persons
- 1 piece of swordfish
- 100 g of spinach
- 1 clove of garlic
- Basil
- 3 cluster tomatoes
- 100 g of type pasta tips
- Olive oil
- Salt