Serves: 4 people Difficulty ': Easy Preparation time: 60 minutes INGREDIENTS 200g. 150gr of spaghetti. 100g of chopped swordfish. cream 1 roll of puff pastry garlic 12 cherry tomatoes 1 yellow pepper 2 eggs oregano olive oil salt pepper PROCEDURE -------------------------- Cook the spaghetti al dente.
Roasted peppers on high heat, brush them, clean and cut into cubes. Cut the flesh into cubes of swordfish and toss in pan with garlic and hot oil, a large pinch of oregano, salt and pepper, add the diced peppers and past the spaghetti. Cook for the whole, salted and transferred to the saute 'in a mold with low sides of 23cm.
in diameter, previously covered with pastry. Add the cherry tomatoes cut in half ', eggs beaten with cream, salt and pepper and bake at 200 degrees for 20 minutes (the quiche should be crisp). Serve hot, freshly baked. 
Roasted peppers on high heat, brush them, clean and cut into cubes. Cut the flesh into cubes of swordfish and toss in pan with garlic and hot oil, a large pinch of oregano, salt and pepper, add the diced peppers and past the spaghetti. Cook for the whole, salted and transferred to the saute 'in a mold with low sides of 23cm.
in diameter, previously covered with pastry. Add the cherry tomatoes cut in half ', eggs beaten with cream, salt and pepper and bake at 200 degrees for 20 minutes (the quiche should be crisp). Serve hot, freshly baked.
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