INGREDIENTS :

¼ cup Gallo Extra Virgin Olive Oil

1 1/2" thick swordfish steak, (10 – 12 oz.) cut into cubes

4 Unico Whole Tomatoes seeded and diced

2 garlic cloves

1 Tbsp. Unico Sundried Tomatoes - Whole & Julienne Cut

1 cup dry white wine

1 Tbsp. unsalted butter

salt and freshly ground black pepper to taste

1 lb. Unico Spaghettini (450 g)1 – 2 Tbsp. chopped Italian parsley

PREPARATION: Heat the olive oil in a large skillet over medium high heat. Add the swordfish and cook stirring, until golden, 2 – 3 minutes. Add fresh tomatoes, garlic, and sun – dried tomatoes and stir about 1 minute. Add the wine and cook until it is reduced by half, 2 – 3 minutes. Stir in the butter, and season with salt and several grindings of pepper.

Cook pasta as directed on bag. Drain the pasta and add to skillet with sauce. Add parsley and mix everything quickly over low heat until it is well combined. Taste and adjust seasoning.

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