Ingredients for 4 servings
10.5 oz. pennette rigate, 7 oz. swordfish,
7 oz. tomato paste, 1 onion,
1 C dry marsala, handful of raisins,
handful of pine nuts,
10 leaves basil, parsley, extra virgin olive oil,
salt and pepper
Cut swordfish into cubes. Mince onions and pan fry. Slowly add basil followed by raisins and pine nuts. Add swordfish cubes and cook until browned. Deglaze with marsala. Add tomato paste and finish cooking. Salt and pepper to taste. Cook pasta and add to sauce. Garnish with parsley.