Ingredients for - Penne Rigate with Spicy Braised Swordfish
How to cook deliciously - Penne Rigate with Spicy Braised Swordfish
1. Stage
In a bowl, cover the capers with warm water. Let stand for 20 minutes; drain.
2. Stage
In a skillet, heat the olive oil. Add the garlic and jalapeños and cook over moderate heat until the garlic is golden, about 3 minutes. Add the anchovies and cook, mashing, until dissolved, about 30 seconds. Add the white wine and simmer over moderately high heat for 2 minutes. Add the tomatoes and their juices and simmer until slightly thickened, about 5 minutes.
3. Stage
In a large pot of boiling salted water, cook the penne until al dente. Drain.
4. Stage
Season the fish with salt and pepper and add to the sauce along with the capers. Cover and cook over low heat, turning once, until the fish is just cooked through and can be flaked into large, moist pieces, about 8 minutes. Transfer the fish to a plate. Season the anchovy sauce with salt and pepper. Add the penne to the sauce and simmer over low heat for 1 minute, stirring. Spoon the pasta and sauce into bowls and top with the flaked swordfish. Garnish with the basil and parsley and serve.
