Farfalle with Swordfish - Lidia

Ingredients

• 1 teaspoon kosher salt, plus more for the pot
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 1 pound skinless swordfish fillet, about 3/4 inch thick, cut into chunks
• 1 large onion, sliced
• 4 garlic cloves, thinly sliced
• 1 teaspoon chopped fresh thyme leaves
• One 28-ounce can Italian plum tomatoes, preferably San Marzano, crushed by hand
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup tiny capers in brine, drained
• 1 pound farfalle
• 3 tablespoons chopped fresh Italian parsley