Brown the garlic in a pan with the olive oil and add the tomatoes cut into small dice. After 4-5 minutes, add the swordfish cut into chunks, season with salt and pepper, add the olives and cook for about 10 minutes. Mix well, add the parsley and cook for another 5 minutes on a low heat. Cook the Nonna Rina chicche in salted boiling water, drain as soon as they come to the surface and add to the fish mixture. Sauté over a high heat for a couple of minutes and serve.