1Place swordfish steaks on a lightly greased rack in a shallow roasting pan; broil 6 inches from the heat for 3 minutes. Turn swordfish; broil 4 to 5 minutes or until the fish flakes easily when tested with a fork. Cut the swordfish steaks into thin strips. Set aside.
2Saute olives, onion, and garlic in oil in a large skillet over medium heat until tender. Stir in capers and oregano; remove from heat.
3Cook the pasta according to the package directions; drain well. Place in a large bowl. Add olive mixture; toss gently to combine. Add swordfish strips to the pasta mixture, and toss gently. Serve immediately.