Ingredients
Swordfish (1pound), maccheroncini (1 pound), ripe tomatoes (1 ½ pounds), extra virgin olive oil (1/4c), yellow onion (1/2med.), salt, freshly ground black pepper, flat-leaf Italian parsley (6 to 8 sprigs).

Method Of Preparation:-
Take a pot, fill it with 6 quarts of water, place the pot over high heat and keep the water to boil. Take onion and chop it. Take a frying pan of ½ inch; place it over standard high heat and heat olive oil and then sauté chopped onions in the pan for about 5 minutes until they get golden color. Meanwhile, peel tomatoes and chop them and add to the cooked onion in the pan, dust salt in it and then cook the tomatoes for about 10 to 15 minutes. Now add about 2 tablespoons of salt to the boiling water in the pot and then add pasta in it and cook it. Meanwhile, take off the skin from swordfish and cut it into ¼ inch pieces. Take parsley leaves and chop them. When the tomatoes get cooked then add swordfish seasoned with pepper and salt in the pan and cook it for about 3 to 4 minutes. Then add chopped parsley in it and cook for 1 minute and then take off the pan from heat. When the pasta gets ready then drains it and mixes it with fish sauce and serves it immediately.

Number Of Servings – 4