Penne With Swordfish, Tomatoes, Olives And Capers

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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
616
FAT
77%
CHOL
69%
SOD
25%

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Ingredients for 4 servings

1/4 cup olive oil

3 garlic cloves, minced

1/8 tsp. red pepper flakes

1 lb. ripe plum tomatoes, peeled, seeded and&nbsp diced

2 tsp. minced fresh oregano

1/2 cup water

Salt, to taste

3/4 lb. swordfish fillets, any skin removed, cut&nbsp into 1/2-inch dice

16 Kalamata or other Mediterranean brine-cured&nbsp olives, pitted and quartered

1 Tbs. capers, rinsed and coarsely chopped if&nbsp large

2 Tbs. minced fresh flat-leaf parsley

1 lb. dried penne or spaghetti

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