Name: Pasta with Swordfish and Cherry Tomato Sauce
Cook time: 30 minutes
Total time: 30 minutes
Yield: 4 Servings
Ingredients: 3 tablespoons olive oil, divided; 4 oil-packed anchovy fillets; 4 garlic cloves, sliced; ½ teaspoon crushed red pepper flakes; 2 pints cherry tomatoes, halved; Kosher salt and freshly ground black pepper; 1 pound 1-inch-thick swordfish steaks; 2 tablespoons pine nuts; 12 ounces casarecce or other short pasta; ½ cup chopped fresh parsley, divided; 2 tablespoons golden raisins

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Christina Holmes

Meaty and flakeable, these fillets don't mind being tossed.

Recipe notes