Ingredients

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

Directions

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.

print recipe

Ingredients

2 pounds swordfish steaks, cut 1/2 inch thick
2 tablespoons fresh lemon juice
2 teaspoons table salt
2 teaspoons chopped fresh oregano or 1 teaspoon dried
1/4 cup extra-virgin olive oil
Freshly ground pepper

Directions

1. Light a grill or preheat the broiler. In a small bowl, mix the lemon juice with the salt until the salt dissolves. Stir in the oregano. Slowly whisk in the olive oil and season generously with pepper.
2. Grill the swordfish steaks over high heat (as close to the heat as possible), turning once, until cooked through, 6 to 7 minutes. Transfer the fish to a platter. Prick each fish steak in several places with a fork to allow the sauce to penetrate. Using a spoon, beat the sauce, then drizzle it over the fish. Serve at once.

Serves 4 to 6.

print recipe

Ingredients

Homemade croutons
2 cloves garlic
4 anchovy fillets
1 teaspoon salt
1 teaspoon freshly ground pepper
1 tablespoon freshly squeezed lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1 large egg yolk
1/3 cup extra-virgin olive oil
2 heads (10 ounces each) romaine lettuce, outer leaves discarded, inner leaves washed and dried
1 cup freshly grated Parmesan or Romano cheese, or 2 1/2 ounces shaved with a vegetable peeler

Directions

1. Place garlic, anchovy fillets, and salt in a large wooden salad bowl.* Using two dinner forks, mash garlic and anchovies into a paste.
2. Using one fork, whisk in pepper, lemon juice, Worcestershire sauce, Dijon mustard, and egg yolk.
3. Using the fork, whisk in the olive oil.
4. Chop romaine leaves into 1- to 1 1/2-inch pieces. Add croutons, romaine, and cheese to the bowl, and toss well. If you wish, grate extra cheese over the top. Serve immediately. To make a version of this dressing that you can store, simply mince garlic and anchovies, and place with remaining ingredients in a jar. Screw the lid on the jar tightly, and shake to combine. Shake the jar before each use. Store, refrigerated, for up to 4 days.

Serves 4 to 6.

*If you don't have a wooden bowl you can do this on a cutting board or with a mortar and pestle.

print recipe