Penne Rigate with Spicy Braised Swordfish
Recipe from
Food & Wine
The tomato sauce here--with big pieces of flaked swordfish and slivers of jalapeno--gets nicely absorbed by the penne. And, judge Michael Schlow adds, "There's a good proportion of tomatoes and fish to pasta, and it all comes together so well."
Servings:
4
Prep Time:
50 mins
Total Time:
50 mins
Ingredients
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1 tablespoonsalt-packed caperssee savings
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3 tablespoonsextra-virgin olive oilsee savings
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6garlic cloves, thinly slicedsee savings
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2large jalapenos, thinly slicedsee savings
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6large anchovy fillets, mincedsee savings
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1/2 cupdry white winesee savings
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1 28-ouncecan whole tomatoes, chopped and juices reservedsee savings
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1/2 poundpenne rigatesee savings
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1/2 poundskinless swordfish steaksee savings
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Salt and freshly ground peppersee savings
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2 tablespoonschopped basilsee savings
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2 tablespoonschopped parsleysee savings
Directions
1.
In a bowl, cover the capers with warm water. Let stand for 20 minutes; drain.
2.
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.
3.
In a large pot of boiling salted water, cook the penne until al dente. Drain.
4.
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.
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