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Fast & Easy Rachael Ray Recipe For Sicilian Swordfish Penne 2009-06-26 15:07:29

Penne With Swordfish

Penne With Swordfish

From Every Day With Rachael Ray


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


  1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
  2. While the pasta is working, in a large skillet, heat the olive oil over medium heat. Add the anchovies and cook until melted, 2 minutes. Stir in the garlic and cook until fragrant, about 2 minutes; stir in the crushed red pepper.
  3. Increase the heat, add the fish and cook until opaque, 3 to 4 minutes. Add the wine; cook until reduced slightly, 2 minutes.
  4. Add the tomatoes and capers; cook, breaking up the tomatoes, until heated through; season with black pepper.
  5. Add the pasta, basil and parsley and toss.

Serves 4.

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