250g-500g (1/2-1 lb) swordfish, boned and skinned and cut into small cubes
1 or 2 cloves of garlic, peeled and slightly crushed
250g (1/2 lb) cherry or grape tomatoes, cut in half
A handful of black olives
A spoonful or two of capers
A handful of fresh parsley, chopped
A sprig of fresh oregano, stem removed (or a pinch of dried)
Salt and pepper
A pinch of hot red pepper flakes
Put a large pot of water on to boil, salt well, and throw in your pasta. Cook al dente.
While the water is coming to a boil, start your condimento: Sauté the garlic in abundant olive oil until it is lightly browned, then raise the heat to high and add the swordfish. Mix the swordfish from time to time so it browns evenly, seasoning generously.
When the swordfish is browned to your liking, add the tomatoes, olives and capers, lowering the heat a bit so the ingredients simmer rather than sizzle. Cook for 5 minutes or so, until the tomatoes have softened but not entirely disintegrated. Turn off the heat and mix in the parsley and oregano, and the red pepper flakes if using. (Reserve a bit of the parsley if you like for garnish.)
When the pasta is done, transfer it to the sauté pan and mix everything well over gentle heat. Don’t drain the pasta too well, you’ll need a bit of pasta water to make a proper sauce. If the pasta is too dense, add some more pasta water to loosen things up.
Serve immediately, with some parsley sprinkled on top for garnish if you like.