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Ingredients

• Salt and black pepper
• 1 pound penne pasta
• 1/4 cup extra virgin olive oil (EVOO)
• 4 canned anchovy fillets
• 4 cloves garlic, grated or finely chopped
• 1/2 teaspoon crushed red pepper
• 3/4-1 pound swordfish steak, trimmed and chopped into small, bite-size pieces
• 1/2 cup dry white wine
• 1 can tomatoes (28 ounces), preferably San Marzano
• 3 tablespoons capers, drained
• 1/2 cup basil leaves, torn
• 1/3 cup flat leaf parsley, chopped (a generous handful)

Description

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Rachael Ray