a delicious and quick first course, creamy pasta with swordfish and eggplants with a delightful eggplant cream easy and fast to make in a pan without frying, with fresh swordfish that gives a delicious touch to this pasta dish. I chose mezzi rigatoni which match well with the sauce that covers every space making the dish richer and tastier, alternatively, penne rigate are also good, or if you prefer classic spaghetti, maybe more suitable would be a spaghetti alla chitarra, in short, you can choose the pasta you love the most, I’m sure you’ll always appreciate it because the condiment is truly fabulous.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for creamy pasta with swordfish and eggplants
- 6.3 oz mezzi rigatoni
- 5.3 oz swordfish
- 1 black oval eggplant
- 1 clove garlic
- 5 cherry tomatoes
- to taste olive oil
- to taste white wine
- to taste salt
- to taste basil
- to taste salt-cured capers
- to taste Leccino or Taggiasca olives
Tools for preparing creamy pasta with swordfish and eggplants
- 1 Frying Pan
- 1 Pot
- 1 Cutting Board
- 1 Knife
- 1 Peeler
- 1 Blender
- 1 Bowl
Steps to prepare pasta with swordfish and eggplant cream
First, prepare the eggplant. Wash and peel it with a peeler. Cut it into small cubes and soak it in a bowl with cold water.
Also prepare the swordfish, on a cutting board clean it and cut it into small cubes.
Put a large pan on the stove, add olive oil and a crushed garlic clove, heat and add the swordfish. Add a few olives and a few rinsed capers, let it brown and then deglaze with a bit of white wine. Set the swordfish aside; in the same pan, now cook the eggplant.
Pour some more oil into the pan, add the garlic from the swordfish. Cook the eggplants, salt, then add some halved tomatoes, a few olives, and some rinsed capers. Cover and cook.
Also put the water for the pasta on the stove, salt, and bring to a boil; as soon as it boils, cook the pasta and drain it well al dente, reserving some cooking water.
Check the eggplants from time to time; in 10, 15 minutes they should be ready. Then blend everything to obtain a cream, set aside some, it might not be all needed, it’s also excellent on its own to season pasta or on a bruschetta, obviously if you double the pasta dose it’s enough for all. It can also be frozen.
To the eggplant cream, add the already browned swordfish, also add a bit of the pasta cooking water, and add the pasta to the pan and let it blend well. When the cream has the right consistency, turn off the heat and add some hand-chopped basil, give it a good stir, and you’re ready to serve and enjoy our very delicious pasta with eggplant cream and swordfish.
