Place a large pot with water on high heat and bring to the boil. Add the farfalle pasta and a pinch of salt to the boiling water and cook until ‘al dente’ – refer to the cooking time specified in pasta packet instructions.
Meanwhile, place the olive oil in a non-stick frying pan over medium heat. Add the garlic and capers. Cook without browning the garlic for 1-2 minutes, then add the wine. Cook for 2 minutes or until the wine has almost evaporated. Add the sword fish and cherry tomatoes. Simmer, stirring occasionally, for 4 to 5 minutes or until the sword fish is cooked through. Stir in the baby prawns (shrimp). Season with salt and pepper to taste and mix well with a wooden spoon, cooking for a further 2 minutes.
Drain the pasta, reserving 1 tablespoons (20ml) of the pasta cooking liquid. Add the pasta and reserved cooking water to the frying pan with sword fish and toss well over the heat for 1 minute to soak up lovely flavour, then remove from the heat. Add the parsley and toss to combine.
Divide the farfalle pasta with sword fish and baby prawns among serving bowls– Buon appetito.
Note: Tomatoes need to be ripe and flavorsome for this recipe. Use quality fresh cherry tomatoes only in the summer months of the year.
400g farfalle pasta|2 tablespoons (40ml) extra virgin olive oil|1 clove garlic, crushed|10 salted capers, rinsed, drained, chopped|150ml white wine|400g fresh sword fish fillet, diced |200g cherry tomatoes, halved (alternatively Italian canned tomatoes) – see note|300g baby prawns (shrimp), peeled and heads and tails removed|2 tablespoons flat-leaf parsley, finely chopped|Sea salt, freshly ground black pepper