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Bring a large pot of salted water to a boil and cook pasta until just tender, about 9 minutes.
Meanwhile, heat oil in a large, deep skillet over medium-high heat.
Add garlic and cook until just golden around the edges, about 3 minutes.
Stir in chile flakes, then tomatoes and capers.
Bring to a boil, lower heat and simmer 5 minutes.
Add swordfish and stir into sauce.
Cover skillet and simmer, stirring gently once or twice, until fish is almost opaque and cooked through, about 4 minutes. Be careful not to overcook.
Drain pasta, transfer to a platter or large bowl, ladle sauce over pasta and sprinkle with basil.