Cut the zucchini and tomatoes into small cubes, and slice the onion thinly.

Sauté the onion in olive oil, then add the tomatoes and zucchini. Sauté for 2 minutes, then cover and cook over low heat for 10 minutes.

Cut the swordfish into cubes and sear it in a pan with a little olive oil.

After 10 minutes, add the swordfish to the zucchini mixture and season with salt and pepper.

Cook the orecchiette in salted water, drain, and toss with the sauce.