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Ingredients

• 1 tablespoon(s) salt-packed capers
• 3 tablespoon(s) extra-virgin olive oil
• 6 clove(s) garlic, thinly sliced
• 2 large jalapeños, thinly sliced
• 6 large anchovy fillets, minced
• 1/2 cup(s) dry white wine
• 1 28-ounce can whole tomatoes, chopped and juices reserved
• 1/2 pound(s) penne rigate
• 1/2 pound(s) skinless swordfish steak
• Salt and freshly ground pepper
• 2 tablespoon(s) chopped basil
• 2 tablespoon(s) chopped parsley

Description

Penne Rigate With Spicy Braised Swordfish - The Huffington Post

Kitchen Daily