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Bring a large pot of water to the boil and add the salt, to taste. Cook San Remo pasta according to packet instructions. Place the mozzarella near the stove to warm but not melt.
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Heat olive oil, garlic, and chilli flakes in a pan over moderate heat. When garlic is golden on all sides, discard it but retain the oil.
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Add tomatoes, salt and 2 tablespoons of mint. Stir with a wooden spoon until sauce thickens. Simmer for 10 minutes. Add the swordfish steaks, black pepper and water to the tomato sauce and simmer for a further 10 minutes.
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Heat a large serving bowl with hot tap water, then dry it. When the pasta is cooked and drained, toss it in the warm bowl with the tomato sauce, mozzarella and remaining mint. Work quickly so mixture stays hot enough to melt the cheese.
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Serve immediately with crusty bread.
