Swordfish Trenette

Preparation:

Preparation: Remove the skin from the swordfish steak and then cut it into cubes which, once floured, brown them in hot olive oil. When the swordfish cubes are golden brown, pour in the white wine a little at a time, letting it evaporate. Then add the breadcrumbs to thicken the sauce. Then add the tomato pulp and only at the end sprinkle with the oregano. When the trenette are cooked, add them to the sauce thus prepared in a pan and sauté over high heat.