Sardinian Gnocchetti Allo Spada

Preparation:

Preparation: Heat the olive oil in a large frying pan and brown the garlic cloves together with the chilli pepper. As soon as the garlic is coloured, add the swordfish previously cut into small pieces and the prawns; the cooking must be sweet, therefore over low heat. After the fish is browned, add the drained tomato pulp and a pinch of salt. Continue cooking for no more than 10 minutes. In the meantime, the pasta will be cooked which, drained al dente, will be poured directly into the pan with the sauce. It will be flavored for a few minutes and, with the heat off, it will be sprinkled with the chopped parsley and basil.