Take this list with you to any of our 8 supermarkets:
Season the fish cut in cubes with salt and pepper and lay in a pan with heated olive oil. Once cooked, transfer to a plate and set aside.
In the same pan, warm some more olive oil, add the capers, olives, garlic, fennel seeds and chilli flakes, and cook until everything is toasty and fragrant (about 2 minutes). Then add 2 tablespoons of water to the pan and remove from heat.
Cook the pasta according to package instructions in salted water, until slightly undercooked.
Mix the paccheri with the caper mixture and add the swordfish. Cook over medium heat until the pasta is al dente, (1 to 2 minutes). Add some parsley and mint, and season with salt, pepper and lemon juice.
Finish each serving with drizzle of olive oil and serve.