Sicilian seared swordfish pasta with cherry tomatoes, mint and pistachios

Ingredients

• 200g skinless swordfish steak
• salt and black pepper
• 1 tbsp extra virgin olive oil
• 40g butter
• 200g cherry tomatoes, cut in half
• 1½ tbsp salted capers, rinsed
• 2 garlic cloves, peeled and minced
• ½ cup white wine
• 2 tbsp toasted pistachios*
• 160g dried calamarata pasta (mezze maniche or rigatoni make good substitutes)
• 2 tbsp round or garden mint, chopped