Penne Rigate with Spicy Braised Swordfish

Penne Rigate with Spicy Braised Swordfish
Photo by Quentin Bacon


  • 0.5 pound(s) penne rigate
  • 0.5 pound(s) skinless swordfish steak
  • 6 large anchovy fillets
  • 2 large jalapeños
  • 6 clove(s) garlic
  • 1 tablespoon(s) salt-packed capers
  • Salt and freshly ground pepper
  • + 5 more ingredients
    • 1 28-ounce can whole tomatoes
    • 2 tablespoon(s) chopped basil
    • 0.5 cup(s) dry white wine
    • 2 tablespoon(s) chopped parsley
    • 3 tablespoon(s) extra-virgin olive oil

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 jalapeños 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 whi...

View full recipe at Food & Wine


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