Linguine with Swordfish and Olives (Serves 4 - 6 )

Ingredients:

1 large onion , finely sliced
200ml njoi Extra Virgin Olive Oil
1 garlic clove, crushed
Pinch of chilli powder
28 pitted green Australian Cerignola Olives
28 pitted Australian Manzanillo black olives
400gms fresh swordfish loin, diced chunky style
1/2 glass of dry white wine like a Semillon
18 cherry tomatoes
1 bunch fresh basil, finely chopped
1 small bunch parsley, finely chopped
500gm linguine pasta, Salt

Method:

Fill a large pot with water and bring to the boil. Sauté the onion slices in a frying pan with a little extra virgin olive oil until just soft.

Add garlic, chilli, olives and the swordfish, sauté for a minute, then add the white wine and cook until it has evaporated. Add the cherry tomatoes, half of the basil and parsley and leave to simmer for 3 to 5 minutes.

When the water is boiling, cook the linguine al dente. Take a tbsp of cooking water from the pasta and add it to the sauce. Add a pinch of salt & cover.

Drain the pasta & return to the pot over a low heat. Add half the sauce and mix it through. Simmer for a minute, adding more fresh herbs, but keeping some aside for the garnish

Serve the linguine on 4 large dinner plates. Pour the rest of the sauce on top and garnish with the remaining fresh herbs.

Drizzle the rest of the njoi Extra Virgin Olive Oil over each plate and serve.