To prepare the linguine with swordfish ragù, start with the fish: remove the skin and the central bone, if present, then cut the swordfish into uniform cubes to ensure even cooking. Transfer the fish to a bowl and season with marjoram.
Grate fresh lemon zest over the swordfish, then add freshly ground black pepper and a drizzle of extra virgin olive oil. Toss together and set aside. Wash and halve the cherry tomatoes.
In a large skillet, heat a swirl of olive oil with the garlic cloves and anchovies. Allow the anchovies to dissolve over medium heat, then add the halved tomatoes. Cook over lively heat for 10 to 15 minutes until caramelized and braised. Stir in the tomato paste. Meanwhile, bring a large pot of salted water to a boil for the pasta.
Add the olives to the skillet, lower the heat, remove and discard the garlic cloves, and add the seasoned swordfish. Pour in a ladleful of boiling pasta water, cover with a lid, and cook over moderate heat. At the same time, drop the linguine into the boiling water and cook.
After about 10 minutes of cooking, the swordfish will be cooked through. Turn off the heat and stir in chopped parsley, torn basil, and salt to taste. Drain the linguine when al dente and transfer directly into the sauce, adding another ladleful of pasta water.
Toss well, finish with a drizzle of extra virgin olive oil, and cook together over medium heat for an additional 2 minutes to emulsify. Serve the linguine with swordfish ragù garnished with olives, fresh lemon zest, and basil leaves.
