- 1 teaspoon kosher salt, plus more for the pot
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 pound skinless swordfish fillet, about 3/4 inch thick, cut into chunks
- 1 large onion, sliced
- 4 garlic cloves, thinly sliced
- 1 teaspoon chopped fresh thyme leaves
- One 28-ounce can Italian plum tomatoes, preferably San Marzano, crushed by hand
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup tiny capers in brine, drained
- 1 pound farfalle
- 3 tablespoons chopped fresh Italian parsley
Bring a large pot of salted water to a boil for the pasta. To a large skillet over medium-high heat, add 2 tablespoons of the olive oil. Season the swordfish chunks with 1/2 teaspoon of the salt. Add the swordfish to the skillet, and cook until browned all over but not cooked through, about 3 minutes. Remove to a plate.
Add the remaining 2 tablespoons olive oil to the skillet. When the oil is hot, add the onion. Cook until the onion is golden, about 8 minutes. Add the garlic and thyme, and cook until the garlic is light golden, about 2 minutes. Add the tomatoes, slosh out the can with 1 cup pasta water, and add that, too. Season with the remaining 1/2 teaspoon salt and the crushed red pepper. Bring to a simmer, and add the capers. Cook until the sauce is thick and flavorful, about 15 minutes.
Meanwhile, cook the pasta in the boiling water. When the pasta is almost done, add the swordfish back to the sauce, and let simmer until just cooked through, about 2 to 3 minutes. When the pasta is al dente, remove with a spider and transfer directly to the simmering sauce. Add the parsley and a drizzle of olive oil, and toss. Serve immediately.