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Ingredients

• 1 tablespoon  salt-packed capers
• 3 tablespoons  extra-virgin olive oil
• 6   garlic cloves, thinly sliced
• 2   large jalapenos, thinly sliced
• 6   large anchovy fillets, minced
• 1/2 cup  dry white wine
• 1 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

Description

The Tomato Sauce Here--with Big Pieces Of Flaked Swordfish And Slivers Of Jalapeno--gets Nicely Absorbed By The Penne. And, Judge Michael Schlow Adds, "There's A Good Proportion Of Tomatoes And Fish To Pasta, And It All Comes Together So Well.&qu

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