Sous Vide Swordfish Puttanesca

Ingredients

• 1 pound swordfish steaks, cut into 1-inch pieces
• 2 cups cherry tomatoes, halved
• 1 cup chopped castelvetrano, kalamata, or nicoise olives
• 1 clove garlic, thinly sliced
• 2 tablespoons capers, rinsed
• 2 tablespoons extra virgin olive oil
• 1 teaspoon anchovy paste
• Kosher salt and freshly ground black pepper
• 1 pound spaghetti
• 1 cup loosely packed basil leaves