Suggested seasoning: extra virgin olive oil, sunflower oil, salt, hot pepper.

Instructions: wash the cherry tomatoes, cut in half and place in a saucepan with a drizzle of oil, salt and hot pepper for about 5 minutes, stir with a wooden spoon. Add the swordfish cut into cubes, the deshelled striped prawns, chopped parsley, pieces of black garlic and finish the cooking. Boil in plenty of salted water the mezze maniche, drain when al dente and transfer the pasta to the saucepan to flavour it all, cook over a high heat for a few minutes. At will you can add the decisive flavour of basilikum fried in a sunflower oil.