Pasta Pennette with swordfish and Mediterranean flavours

200 gr. of smoked swordfish
280 gr. of pennette rigate
2 medium sized tomatoes
Capers, black olives
Oregano, pepper, olive oil

Cook the pennette in a lot of salted water, drain and leave to cool adding a touch of oil. Thickly cut the swordfish. Dice the tomatoes and leave them to drain for about ten minutes. Once the pasta has cooled add the swordfish, tomatoes, black olives and capers. Dress with oil and oregano to taste.