Penne with Swordfish, Tomatoes, Olives and Capers

Ingredients

• 1 pound dried penne or spaghetti
• 2 tablespoons minced fresh flat-leaf parsley
• 1 tablespoon capers, rinsed and coarsely chopped if large
• 16 Kalamata or other Mediterranean brine-cured olives, pitted and quartered
• ¾ pound swordfish fillets, any skin removed, cut into ½-inch dice
• Salt, to taste
• ½ cup water
• + 5 more ingredients
• • 2 teaspoons minced fresh oregano
  • 1 pound ripe plum tomatoes, peeled, seeded and diced
  • ¹/₈ teaspoon red pepper flakes
  • 3 garlic cloves, minced
  • ¼ cup olive oil

In a large sauté pan over medium heat, warm the olive oil. Add the garlic and red pepper flakes and sauté for 1 minute to release the garlic's fragrance. Add the tomatoes, oregano and water. Increase the heat to medium-high, bring to a simmer and cook, stirring often, until the tomatoes break dow...

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