Penne with Swordfish, Tomatoes, Olives and Capers


  • 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...

View full recipe at SpringPad


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