FRESH ORECCHIETTE WITH SWORDFISH RAGOUT, CANDIED TOMATOES AND ROASTED ALMONDS
1. Quarter the tomatoes and place on baking paper on a baking sheet. Sprinkle with oil, thyme, marjoram and dill, salt and pepper, the orange and lemon peel, the pressed garlic cloves and the cane sugar. Let the tomatoes cook in the oven with no fan for about 20 to 23 minutes at 140 °C. After cooking remove from sheet and collect juice.
2. While cooking the tomatoes cut the swordfi sh into small cubes, brown with hot oil in a pan and add salt and pepper to taste. Add white wine and let simmer (important to prevent the sauce from tasting too strongly of wine). Add the tomatoes and let cook for no more than 3 to 4 minutes. Do not cook the fi sh for too long.
3. When the sauce is done, place the orecchiette in the previously prepared pan fi lled with hot salt water and boil for no more than 3 to 4 minutes. Roast the almond slivers at high temperature in a stick-free frying pan. Place the pasta in the pan with the swordfi sh and mix for a few minutes, add a bit of oil and then place on plates. Sprinkle the roasted almond slivers over the orecchiette and add a bit of grated orange peel depending on taste.