Pennette with swordfish

Try it with :

Grillo, Stemmari

Ingredients

Ingredients:

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

Preparation

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.

Accompany with an excellent glass of our Grillo

Stemmari

Grillo

Sicilia DOC

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