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1
Heat pasta-cooking waterat least 6 quarts, with 1 tablespoon of saltin the large pot as you cook the fish and sauce.
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2
Cut the swordfish into small cubes, 1 inch or less, and season lightly with salt.
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3
Pour 6 tablespoons of the olive oil into the big skillet, and set over medium-high heat.
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4
When the oil is hot, scatter the fish cubes in the pan.
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5
Toss and turn them for a minute or a little longer, just until they are opaque.
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6
Remove the fish chunks to a plate, and sprinkle a few pinches of salt on top.
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7
Stir the chopped onion in the skillet, sprinkle over it 1/4 teaspoon salt and the peperoncino, and cook for 3 minutes or so, until wilted and sizzling.
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8
Pour the tomatoes into the pan, stir, rinse the tomato container with 1/2 cup hot water, and stir that in too.
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9
Raise the heat, and bring the tomatoes to a boil quickly.
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10
Stir in the rest of the salt and the shredded mint, and adjust the heat to maintain a gentle boil.
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11
Cook the sauce for 5 minutes, then slide in the swordfish chunks and any juices on the plate.
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12
Tumble them in the sauce to heat and cook for just a minute, then turn off the heat.
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13
Meanwhile, cook the bavette until quite al dente.
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14
Return the sauce to a simmer (if its off the heat) when the pasta is ready.
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15
Lift the bavette from the pot with tongs, drain briefly, and drop into the skillet.
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16
Toss pasta and sauce together for a minute or so, incorporating the remaining 2 tablespoons olive oil.
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17
Adjust the seasonings, and serve, heaping the bavette into warm bowls, and spooning the saucy chunks of swordfish (which fall to the bottom of the skillet) on top.
