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Penne Avvocato

Penne Avvocato


  • 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.