Spaghetti in swordfish and vegetable ragout - Donnafugata

Ingredients

• Dice the zucchini, aubergine and tomatoes into small cubes
• Stew the artichoke hearts for a few minutes until soft
• Boil the broccoli in salted water, cool and divide into florets
• Sauté the shallot and garlic in 4 to 5 tablespoons of olive oil; add the aubergine and then the zucchini and tomatoes
• When tender but still consistent add the artichoke hearts and broccoli and gently stir
• Thinly slice the swordfish, sauté quickly in a pan and add to the vegetables
• Season to taste, add the rinsed capers, simmer for a moment and remove from the heat
• Cook the spaghetti al dente, mix with the sauce and sprinkle with the basil leaves cut into strips and flavored with a pinch of chili pepper