Penne Rigate With Spicy Braised Swordfish
Ingredients
- 1 tablespoon salt-packed capers
- 3 tablespoons extra-virgin olive oil
- 6 garlic cloves, thinly sliced
- 2 large jalapeños, 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
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