In a large skillet, over medium heat, sauté the onion in 2 tablespoons olive oil until lightly golden. Add the garlic and crushed red pepper and cook until golden brown.
Add swordfish and sauté until gold on all sides. Add the passata di pomodoro. (You can make the passata di pomodoro by passing canned tomatoes through a food mill.). Stir and simmer for 3 minutes over medium heat.
Add the olives, capers, and parsley to the sauce. Simmer for one minute.
Cook the pasta until al dente (about 2 minutes less than the package directions), drain it, and add to the skillet with the sauce. Mix together.