12-ounce sustainable, wild-caught swordfish or tuna fillet, 1 inch thick
2 tablespoons olive oil, divided
2 cloves garlic, crushed
1 celery rib, finely chopped
28 oz container Italian tomatoes, chopped
1 teaspoon anchovy paste
1 tablespoon capers, rinsed
½ teaspoon dried red chile flakes
Salt and pepper, to taste
Aromatics, to taste (bay leaves, thyme, rosemary)
10 black olives, pitted and chopped
2 tablespoons finely chopped fresh flatleaf parsley
8 oz short pasta
In a large skillet, heat 1 tablespoon oil over medium-high heat. Add garlic and cook until lightly browned and fragrant, about 1 minute. Add anchovies and cook, stirring with the back of a spoon, about 1 minute. Add capers, celery, and olives; cook, stirring, about 1 minute. Add tomatoes and herbs of choice and cook, stirring occasionally, until the sauce has thickened, about 10 minutes.
Bring a large pot of water to a boil over medium-high heat. Add salt and drizzle with oil; return to a boil. Add pasta, stirring, until water returns to a boil. Cook until al dente, according to package directions. Drain the pasta in a colander and set aside.
Pour the sauce into the empty pasta pot and keep warm
Slice the swordfish into two ½-inch thick slices. Cut each into 1-inch cubes.
Heat the remaining olive oil in the empty skillet. Add the swordfish and season with salt and black pepper. Cook the swordfish until just cooked through, about 2-3 minutes per side.
Transfer the pasta to a large serving platter. Pour half of the sauce over the pasta. Top with the swordfish and pour the remaining sauce over the fish and pasta. Sprinkle with chopped parsley and serve.