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salt extra-virgin olive oil garlic jalapenos anchovy white wine tomatoes penne rigate swordfish steak salt basil parsley
Viewed: 37 - Published at: 4 years agoIngredients
- 1 tablespoon salt-packed capers
- 3 tablespoons extra-virgin olive oil
- 6 garlic cloves, thinly sliced
- 2 large jalapenos, thinly sliced
- 6 large anchovy fillets, minced
- 1/2 cup dry white wine
- One 28-ounce can whole tomatoes, chopped and juices reserved
- 1/2 pound penne rigate
- 1/2 pound skinless swordfish steak
- Salt and freshly ground pepper
- 2 tablespoons chopped basil
- 2 tablespoons chopped parsley
Method
- In a bowl, cover the capers with warm water.
- Let stand for 20 minutes; drain.
- In a skillet, heat the olive oil.
- Add the garlic and jalapenos and cook over moderate heat until the garlic is golden, about 3 minutes.
- Add the anchovies and cook, mashing, until dissolved, about 30 seconds.
- Add the white wine and simmer over moderately high heat for 2 minutes.
- Add the tomatoes and their juices and simmer until slightly thickened, about 5 minutes.
- In a large pot of boiling salted water, cook the penne until al dente.
- Drain.
- Season the fish with salt and pepper and add to the sauce along with the capers.
- Cover and cook over low heat, turning once, until the fish is just cooked through and can be flaked into large, moist pieces, about 8 minutes.
- Transfer the fish to a plate.
- Season the anchovy sauce with salt and pepper.
- Add the penne to the sauce and simmer over low heat for 1 minute, stirring.
- Spoon the pasta and sauce into bowls and top with the flaked swordfish.
- Garnish with the basil and parsley and serve.
