Penne with Swordfish, Tomatoes, Olives and Capers
- 1/4 cup olive oil
- 3 garlic cloves, minced
- 1/8 tsp. red pepper flakes
- 1 lb. ripe plum tomatoes, peeled, seeded and
- 2 tsp. minced fresh oregano
- 1/2 cup water
- Salt, to taste
- 3/4 lb. swordfish fillets, any skin removed, cut
into 1/2-inch dice
- 16 Kalamata or other Mediterranean brine-cured
olives, pitted and quartered
- 1 Tbs. capers, rinsed and coarsely chopped if
- 2 Tbs. minced fresh flat-leaf parsley
- 1 lb. dried penne or spaghetti
Using a wooden spoon, mash the swordfish into the sauce, breaking it up until no large pieces remain. Stir in the olives, capers and 1 Tbs. of the parsley. Remove from the heat.
Bring a large pot three-fourths full of salted water to a boil over high heat. Add the pasta, stir well and cook until al dente (tender but firm to the bite), about 12 minutes or according to the package instructions. While the pasta is cooking, reheat the sauce gently over low heat.
Drain the pasta and return to the warm pot. Add the sauce and toss. Divide among warmed dishes. Top with the remaining 1 Tbs. parsley, dividing it evenly. Serve immediately.