Bring a large pot of water to the boil. Once boiling add rock salt, we recommend 7 grams of rock salt per litre of water. Cook the Fusilli according to the instructions on the box. Two minutes before time suggested, drain and set aside.
PREPARE THE SAUCE
In a large fry pan, gently cook the onion and garlic in a little oil. Sauté the swordfish, add capers, olives and salt. Add the white wine. Remove the fish from the heat and keep on the side.
COMBINE AND SERVE
Add the Barilla Napoletana sauce and bring to a simmer. Toss the pasta with the sauce, add the swordfish and mint. Cook for a further minute. Remove from the heat, serve with pine seeds and a drizzle of Extra Virgin Olive oil.
