Let the garlic and chilli fry in a large pan. As soon as the garlic turns golden, add the tomato pulp, pine nuts, raisins and diced swordfish. Let it cook at high heat for about 10 minutes. Separately, cook the chicche in abundant salted water and as soon as they come to the surface, pour them in the sauce and stir, adding rocket salad. Serve and decorate with rocket salad leaves.