This is delightful recipe that has its origins in Sicily. I have modified this from a recipe in Giuliano Bugialli's Bugialli On Pasta (a terrific cookbook). 1/2 c Italian parsley leaves 4 large cloves of garlic, peeled 2 medium carrots, peeled 2 stalks of celery, with leaves 6 large fresh basil leaves 1/4 c olive oil 1 lb plum tomatoes, peeled and chopped coarsely 4 TB capers packed in wine vinegar 15 pitted green olive in brine 3/4 lb swordfish steak 1 lb penne or rigatoni pasta Chop first 5 ingredients together (1/8-1/4 inch pieces). Sauté together in the olive oil for 5 minutes. Add the tomatoes and 1/2 c water. Simmer for 20 minutes, adding more water if needed to maintain a thick sauce. Drain and rinse briefly the capers and olives, and add to the pan, Simmer for 5 minutes. Remove any skin from the fish, cut into 3/4 inch pieces, and add to the sauce. Simmer for 15 minutes. Correct seasoning. Cook the pasta al dente and stir into the sauce.