Procedure:
Chop the garlic and parsley. Wash tomatoes and cut them in half. Remove swordfish skin and any remaining bone and cut it into cubes.
Put in a pan the oil and garlic and cook it. Add the tomatoes and capers, and sauté for five minutes. Add half the parsley and season with salt and pepper. Deglaze with the white wine over high heat.
Finally, still on high heat, add the swordfish and cook for a minute. Boil the pasta al dente and drain it, putting aside a little cooking water. Stir the pasta with the sauce, adding, if necessary, a little 'cooking water.
Sprinkler with parsley and serve.