ingredients (serves 4)
400g gluten-free pasta*
125ml (1/2 cup) olive oil, plus extra to brush
1 garlic clove, crushed
1 small red chilli, seeds removed, finely chopped
2 tbs sun-dried tomato paste
1 tbs flat-leaf parsley, finely chopped
4 (about 200g each) swordfish steaks
Lemon wedges, to serve
Method
Cook pasta in boiling, salted water according to packet instructions.
Meanwhile, place the oil, garlic and chilli in a saucepan over low heat for 5 minutes. Remove from heat and stir in the sun-dried tomato paste and parsley. Drain pasta and toss with chilli mixture.
Heat a chargrill pan until hot. Brush the fish with extra olive oil and cook for 2 minutes each side, leaving it a little rare in the centre. Divide pasta between plates, add a piece of fish and serve with the lemon wedges and a salad.