Pasta with swordfish and eggplants is a delicious main course, a simple recipe to make but very satisfying for the palate!
Particularly popular in Sicilian culinary tradition, this recipe is quick to prepare and is perfect for family lunches and dinners, as well as for special occasions.
An express sauce that is prepared in no time and is perfect even for a large dinner. I recommend pairing it, especially in this case, with a short pasta like paccheri, mezzi paccheri, or mezze maniche.
For the sauce, you can use classic peeled tomatoes or sweet fresh cherry tomatoes, as I did.
The pasta with swordfish and cherry tomatoes is colorful and appetizing, but above all, it is suitable for all palates and can also be prepared with other fish with firm, flavorful flesh.
Depending on the seasons, you can then flavor it with the herbs you like best, oregano, mint, basil, thyme, or parsley.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 397.41 (Kcal)
- Carbohydrates 38.79 (g) of which sugars 6.85 (g)
- Proteins 21.81 (g)
- Fat 15.57 (g) of which saturated 2.75 (g)of which unsaturated 3.64 (g)
- Fibers 4.06 (g)
- Sodium 781.28 (mg)
Indicative values for a portion of 220 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
Pasta with swordfish and eggplants
- 14 oz pasta
- 1 eggplant (large)
- 14 oz swordfish
- 14 oz cherry tomatoes (or 1 can of peeled tomatoes)
- 1/4 cup dry white wine
- basil
- as needed extra virgin olive oil
- 1 garlic
- salt
- pepper
Tools
- Pot
- Pan
- Colander
Steps
Pasta with swordfish and eggplants
Dice a washed and dried eggplant, trying to make the pieces similar in size for even cooking.
Heat the olive oil and salt in a pan and cook the eggplants, it will take about 12 to 15 minutes.
Cooking time may vary depending on the size of the eggplants.
Meanwhile, clean the swordfish, remove the skin and bones, and cut it into cubes about 1/2 inch on each side.
Sauté the swordfish chunks over high heat for 2-3 minutes, then deglaze with the white wine and let it evaporate.
Add the tomatoes cut into wedges. Then add the basil and a little water and cook for about 15 minutes with the lid on.Add the eggplants and adjust the salt.
Drain the pasta al dente and toss it in the swordfish sauce, stir and sauté for a few minutes to flavor.
Divide the swordfish and eggplant pasta among the plates and garnish with a few basil leaves.You’ll see what a delight!
Enjoy your meal…!
Tips
The best thing would be to enjoy the eggplant and swordfish pasta just made, so that it is perfectly cooked and the swordfish is soft and juicy.
For this reason, we recommend preparing the dish at the moment.
If you don’t consume it all, however, you can store it in the fridge in an airtight container or on a plate sealed with plastic wrap for a maximum of one day. When serving, you can reheat it in a pan with a drizzle of oil.
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