3 tablespoons extra virgin olive oil
3 garlic cloves, peeled and crushed
2 pounds ripe tomatoes, peeled, seeded and chopped
One 1/ 2-pound swordfish steak, diced
Salt and freshly ground black pepper to taste
Water as needed
10 large fresh basil leaves
3/4 pound lingue or linguine
1. In a large skillet, heat the olive oil over medium-high heat, then cook the garlic cloves until they begin to turn light brown. Remove and discard.
2. Add the tomatoes and continue to cook, stirring, until the liquid from them has evaporated, about 6 minutes. Add the swordfish, season with salt and pepper, and reduce the heat to low, stirring for 4 minutes and adding some tablespoons of water if necessary to keep the sauce from becoming too thick. Add the basil leaves, stir, and remove from the heat. Check the seasoning and let the sauce rest for a few minutes.
3. Meanwhile, bring a large pot of water to a rolling boil, salt abundantly, and add the pasta. Drain when al dente and toss with the swordfish sauce. Serve without cheese.