Creamy swordfish and eggplant pasta is a main course that encapsulates all the flavors of the Mediterranean in a velvety and enveloping embrace. A blend of simple yet perfectly combined ingredients that transport you to the scents and colors of the Sicilian coasts.
Imagine a forkful of pasta swirling in its soft and fragrant sauce: cherry tomatoes, blended with extra virgin olive oil, salt, and a pinch of garlic, create a delicate cream that enhances the flavor of the eggplants, sautéed until they become golden and irresistible. And then there’s the final touch: swordfish, cut into cubes and quickly seared in a pan, adding a savory and juicy note to the dish.
This recipe is the perfect synthesis of sea and land: the sweetness of the cherry tomatoes, the bold flavor of the swordfish, and the velvety texture of the eggplants create a unique and intriguing harmony. An elegant yet simple dish to prepare, ideal for a family lunch or a special dinner when you want to serve something truly memorable.
If you love Mediterranean flavors and want to surprise your guests with a creamy and irresistible main course, creamy swordfish and eggplant pasta is the perfect choice.
Also try these other delicious sea and garden main courses:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Energy 613.88 (Kcal)
- Carbohydrates 48.28 (g) of which sugars 17.33 (g)
- Proteins 32.14 (g)
- Fat 33.09 (g) of which saturated 5.51 (g)of which unsaturated 5.57 (g)
- Fibers 6.88 (g)
- Sodium 1,308.06 (mg)
Indicative values for a portion of 400 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 for Creamy Swordfish and Eggplant Pasta
- 14 oz paccheri
- 2 eggplants
- 2 slices swordfish
- 21 oz cherry tomatoes
- 1 bunch basil
- 2 cloves garlic
- 2 tbsps oregano
- to taste salt
- to taste extra virgin olive oil
Preparation of Creamy Swordfish and Eggplant Pasta
Wash, dry, and trim the eggplants. Cut them in half lengthwise, then dice them.
In a pan, sauté the garlic clove with four tablespoons of oil and add the eggplants. Cook them over high heat until they are golden.
Meanwhile, blend the cherry tomatoes with garlic, 3 tablespoons of oil, and 2 pinches of salt.
Pour the cherry tomato cream into the pan with the eggplants, add some of the basil and oregano, mix well, and let it simmer for 5 minutes over low heat.
Remove the skin and central bone from the swordfish slices. Then, cut it into cubes. Sauté them in a hot pan and season with a pinch of salt and a drizzle of oil.
Transfer the swordfish to the pan with the eggplant and cherry tomato sauce, adding more basil. Stir gently and cook for a few minutes.
Boil the paccheri al dente in plenty of salted boiling water. Drain and pour them into the sauce, adding a little cooking water. Sauté the pasta over high heat for a couple of minutes.
Serve with the remaining basil and a drizzle of oil.
Storage of Swordfish and Eggplant Pasta
Creamy swordfish and eggplant pasta can be stored in the fridge for 1-2 days, in an airtight container. Before serving, heat it in a pan with a drizzle of extra virgin olive oil or a splash of water to restore the creaminess of the sauce.
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FAQ
Can I prepare the cherry tomato cream in advance?
You can blend the cherry tomatoes with oil, salt, and garlic a few hours in advance and store them in the refrigerator until ready to use. This way, you’ll save time in preparation.
What pasta shape pairs best with this recipe?
Short pasta like rigatoni, paccheri, or mezze maniche is ideal because it holds the cream and the pieces of fish and eggplant well. However, if you prefer, you can also use spaghetti or linguine for a more elegant version.
Can I substitute the swordfish with another type of fish?
If you don’t have swordfish, you can use fresh tuna, salmon, or even cod cubes. The result will still be flavorful.
