• Total Time: 45 minutes
  • Yield: 4-6 1x


  • 1 tablespoon finely chopped onion
  • 3 tablespoons extra virgin olive oil
  • 1 clove garlic, thinly sliced
  • 1 pinch crushed red pepper
  • 1 pound swordfish (thick filet), cubed
  • 8 Castelvetrano olives, pitted and halved, or another meaty green olive
  • 1/2 tablespoon small capers
  • 2 cups passata di pomodoro (tomato puree)
  • 1 tablespoon Italian flat leaf parsley, finely chopped
  • 1/8 teaspoon freshly ground black pepper
  • Salt to taste
  • 1 pound paccheri (bucatini or spaghetti)

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  1. Bring a large pot of salted water to a boil.
  2. 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.
  3. 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.
  4. Add the olives, capers, and parsley to the sauce. Simmer for one minute.
  5. 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.
  6. Serve immediately.