Cook pasta in a pot of salted, boiling water for 8-10 minutes, or until it is al dente.
In a separate pan, cook monkfish, heirloom tomatoes, and green onions until it simmers.
Add the reserved pasta water, chopped parsley, salt and pepper.
Finally add the pasta with a drizzle of Tantillo California Extra Virgin Olive Oil. Buon Appetito!