Paccheri with Swordfish and Eggplants in the air fryer is an excellent, very simple, and delicate fish-based first course. The cooking of the eggplants with my Ninja Combi 12-in-1 air fryer https://www.amazon.it/dp/B0CZPKSGFV?tag=gz-blog-21&linkCode=osi&th=1&psc=1&ascsubtag=0-f-n-av_amichefriggyenonsolo makes it light and pleasant without overpowering and covering the taste of the fish.
This recipe is perfect for a lunch or dinner based on fish, and you can prepare the sauce in advance and mix it in the pan with the pasta. If you don’t like paccheri, you can replace it with another pasta shape, like calamarata for example, but if you prefer a smaller shape, you can use mezze maniche.
In the recipe of paccheri with swordfish and eggplants in the air fryer, I combined a sauce of yellow and red cherry tomatoes. I chose the yellow cherry tomato because it is sweeter than the red one, often used in fish-based recipes. The tomato sauce helps keep the swordfish tender, which tends to become tough, especially if overcooked. We won’t do that in this recipe, and I’ll explain all the steps to make a first course that will win you over with its delicate flavor. An excellent dish for New Year’s Eve dinner. You can pair it as a second course with Air Fryer Grilled Tuna Fillets recipe from my friend Lidia, a simple and quick dish to prepare always in an air fryer
If instead you want to prepare something different that is not based on meat or fish, you can try these recipes:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: servings for 500 g of paccheri
- Cooking methods: Stovetop, Air frying
- Cuisine: Italian
- Seasonality: All seasons, New Year's Eve
Ingredients
- 500 g paccheri
- 500 g swordfish (cut into 1 inch slices)
- 500 g cherry tomatoes (250 g yellow and 250 g red or 500 g only red)
- 2 eggplants (purple or black)
- 1 yellow onion
- 4 tablespoons seed oil
- extra virgin olive oil
- 1 dried red chili pepper
- to taste chopped parsley (fresh)
- to taste salt and pepper
- 100 ml white wine
- 1 clove garlic (1 or 2 small)
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Tools
What you need to prepare Paccheri with Swordfish and Eggplants
- 1 Air Fryer
- 1 Bowl
- 1 Cutting board
- 1 Knife
- 1 Cutting board
- 1 Knife
- 1 Pan
- 1 Immersion blender
- 1 Sieve
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Steps
How to prepare Paccheri with Swordfish and Eggplants in an air fryer
After washing and drying the eggplants, remove both ends and dice them
Transfer them to a bowl and season with 2 tablespoons of seed oil, mixing well. I cut and seasoned with 2 tablespoons of oil per eggplant. Cut what you can fit in the fryer to prevent browning while waiting to be cooked.
Insert the tray or place the eggplants directly on the grill of the drawer and cook at 356°F for 15/20 minutes, stirring for even cooking
Salt them and set them aside
Have your trusted fishmonger cut the swordfish into slices about 1 inch thick
Wash the fish under running water and dry it with paper towels
Place the fish on a cutting board and remove the skin with the help of a knife
Dice it
Peel the onion and fry it in a large pan with a good drizzle of oil
Once the onion has softened, add the swordfish and brown it over high heat, stirring for a few minutes. Let it evaporate with the white wine and cook for a few minutes
Once ready, set it aside; you’ll add it later to the tomato sauce
Wash and dry the cherry tomatoes. Transfer them to a cutting board and halve them
Sauté the garlic and chili pepper with extra virgin olive oil
Add the cherry tomatoes, salt them, and let them cook for 8/10 minutes over medium heat
This is the cooked cherry tomatoes
Remove the garlic and transfer it to a beaker, blend it with the immersion blender (you can set aside a few whole for decoration)
Strain it with a sieve and put it back in the pan
Add the swordfish you had set aside and let it absorb the flavors for a couple of minutes over medium heat
Add the eggplants and continue for another 2/3 minutes
Add the freshly chopped parsley and adjust salt and pepper
Cook the pasta in plenty of salted water, drain it, and add it to the fish sauce, mix well
Serve the hot paccheri
Storing Paccheri with Swordfish and Eggplants in Air Fryer
I recommend storing the paccheri with swordfish and eggplants in a sealed container, in the refrigerator, for a maximum of 2 days.
The sauce can be frozen for a few months
FAQs (Frequently Asked Questions)
Questions about Paccheri with Swordfish and Eggplants in Air Fryer
Can I replace the purple eggplants with black ones
You can substitute eggplants with other varieties
What fish can I substitute swordfish with for paccheri
Swordfish can be replaced with fresh tuna
