The BUCATINI WITH SWORDFISH, EGGPLANT AND PESTO is a very simple and quick first course to prepare.
First, clean the swordfish by removing the skin and cut it into cubes.
Wash the eggplant and cut it into not-too-small cubes as well. Sauté them in a pan with the olive oil and garlic over high heat for 10 minutes.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 161.82 (Kcal)
- Carbohydrates 13.42 (g) of which sugars 2.27 (g)
- Proteins 9.43 (g)
- Fat 7.40 (g) of which saturated 0.95 (g)of which unsaturated 1.43 (g)
- Fibers 1.41 (g)
- Sodium 344.53 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 13 oz bucatini
- 1 black oval eggplant (large)
- 11 oz swordfish
- 1 cup cherry tomatoes
- 1 clove garlic
- Half glass white wine
- 7 tbsp Genovese pesto
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
Tools
- 1 Saucepan
- 1 Pot
- 1 Cutting board
- 1 Skillet
- 1 Knife
Preparation
Preparing the BUCATINI WITH SWORDFISH, EGGPLANT AND PESTO is really child’s play.
First, clean the swordfish by removing the skin and cut it into cubes.
Wash the eggplant and cut it into not-too-small cubes as well. Sauté them in a pan with the oil and garlic over high heat for 10 minutes.
Lower the heat and add the cherry tomatoes cut in half, or quarters if they’re large, season lightly with salt and continue cooking for another 5 minutes.
In another pan quickly brown the cubes of swordfish, deglaze with the wine and let it evaporate. Salt, pepper and cook for only one minute.
At the end of cooking combine the swordfish with the eggplants and cherry tomatoes. Cook the pasta in plenty of salted water.
Drain the bucatini, still slightly al dente, into the pan with the eggplant and swordfish.
Add half a ladle of the pasta cooking water and finish cooking. With the heat off add the pesto and toss the pasta to emulsify.Plate and finish the bucatini with more pesto or, even better, some fresh basil torn by hand.
