4 swordfish slices (200 g each)
60 g pitted Taggiasca olives in oil
2 tbsp salted caper berries
In a colander, rinse the capers under running water to remove the salt. Place them in a small bowl and leave them to soak in cold water for a couple of hours.
Pour the “Spaghettina” sauce into a large pan and bring to a simmer over low heat. Now add the swordfish slices and cook for 5 minutes. Turn the swordfish over and add the olives and the well-drained, desalted capers. Cook for another 5 minutes.
Just before turning off the heat, season with fresh basil leaves. When the fish is cooked, turn off the heat and serve immediately with freshly ground pepper and slices of toasted bread.