Directions

• Fill a large pot of water on to boil. Add salt to the water. Once the water comes to the boil you can add your pasta and cook until al dente.
• Meanwhile, lets get on with the swordfish. Saute the garlic and celery on a medium to high heat until the garlic is golden brown in colour.
• Add the swordfish and stir through to cook it evenly, gently not to break up the swordfish.
• Once the swordfish has cooked you can then add the diced tomatoes and capers, lower the heat and let this simmer. If your adding the chilli now is the time.
• Add salt and cracked pepper to taste. You can turn off the heat.
• Once the pasta is ready, gently take it out of the water one Pasta ladle spoon at a time (don’t worry if there is water running off it, you will need that water to make it a proper sauce) and mix through gently until all the pasta is added. If you feel the sauce is too dense add some of the pasta water to create more of a runny sauce.
• Plate up your pasta and sprinkle with the chopped parsley. Serve immediately.