Spada alla Ghiotta

Start by cutting the swordfish into cubes.
Dice the onion and slice the garlic.
Cut the cherry tomatoes in half.
Mince the parsley.
Mince and mix the olives and capers.

Heat up some olive oil in a pan.
Add the parsley and garlic and pepperoncino and let it cook for a few minutes.
Add the onion and let it cook until it becomes translucent.
Add the cherry tomatoes and let it cook until they start to break down.
Add the olives and capers.
Finally add the tomato sauce and let it cook.

Add the swordfish before serving and let it cook for a few minutes.