Penne Avvocato

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Penne Avvocato
  • Prep Time
  • 4Servings


  • 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 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)


Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.

While the pasta is working, in a large skillet, heat the EVOO, 4 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 to 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.