Salt and black pepper
1 pound penne pasta
1/4 cup extra virgin olive oil (EVOO)
4 canned anchovy fillets
4 cloves garlic, grated or finely chopped
1/2 teaspoon crushed red pepper
3/4-1 pound swordfish steak, trimmed and chopped into small, bite-size pieces
1/2 cup dry white wine
1 can tomatoes (28 ounces), preferably San Marzano
3 tablespoons capers, drained
1/2 cup basil leaves, torn
1/3 cup flat leaf parsley, chopped (a generous handful)
Bring a large pot of water to a boil, salt it, add the pasta and cook to al dente. Drain.
While the pasta is working, in a large skillet, heat the EVOO, four turns of the pan, 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. Increase the heat, add the fish and cook until opaque, 3-4 minutes. Add the wine; cook until reduced slightly, 2 minutes. Add the tomatoes and capers; cook, breaking up the tomatoes, until heated through; season with black pepper.
Add the pasta, basil and parsley and toss.