Pasta con Pesce Spada

Cook Pete's Spaghetti until al dente in salted boiling water.

While the pasta cooks, sauté finely chopped shallot in olive oil until translucent.

Add cherry tomatoes and cook until they soften.

Add the swordfish pieces and cook until lightly browned.

Stir in capers, sliced olives, dried oregano, and optional red pepper flakes.

If using, pour in dry white wine and let it simmer briefly.

Season the sauce with salt and black pepper to taste.

Drain the cooked pasta and add it to the skillet with the swordfish and tomato sauce. Toss to coat evenly.

Sprinkle chopped fresh parsley.