Swordfish with Mediterranean Tomato Sauce and Linguini

Put tomatoes in a large bowl and season with salt and pepper, to taste. Add oregano, parsley, garlic, onion, capers, peppers, olives, lemon juice, pepper oil, and 4 Tablespoons of the extra-virgin olive oil. Stir gently just to mix and set aside at least 1 hour. Adjust seasonings, if desired. Mixture will become more liquid and sauce-like over time. Preheat oven to 450 degrees F.

Bring a large pot of salted water to a boil and cook linguini until al dente. Drain and toss with remaining 2 Tablespoons extra-virgin olive oil. Reserve. Cook the fish for 15 minutes. Place small pile of linguini in each of the bowls. Top with a spoonful of tomato sauce, making sure to moisten the linguini with the juices. Lay a piece of fish on top and arrange with another spoonful of sauce. Moisten again with juices from the sauce and season with salt and pepper.