Pasta with swordfish and eggplants is my favorite dish when I’m on vacation. You return from the beach hot but also hungry, and the desire to be at the stove is minimal; therefore, if you have children or a husband like mine who lives on pasta, this is a recipe that also serves as a single dish, takes only half an hour, and the success is guaranteed. If you like these ingredients, go read Swordfish bites or Collection of recipes with eggplants
Other recipes
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 878.51 (Kcal)
- Carbohydrates 84.25 (g) of which sugars 16.12 (g)
- Proteins 36.80 (g)
- Fat 45.32 (g) of which saturated 8.71 (g)of which unsaturated 5.73 (g)
- Fibers 13.24 (g)
- Sodium 4,844.02 (mg)
Indicative values for a portion of 325 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
- 9 oz swordfish
- 9 oz black oval eggplant
- 1 shallot
- 1.1 lbs pear tomatoes (ripe)
- 1/3 cup extra virgin olive oil
- 0.5 g dried oregano (2 pinches)
- 3/4 oz Pecorino Romano (grated)
- 10 leaves basil
- 5.6 oz pasta (in the shape you like best)
- 3/4 oz coarse salt
Tools
- Pan
- Cutting board
- Wooden spoon
- Food scale
Steps
Put a pot of water on the stove for the pasta. Start by blanching the tomatoes to remove the skin. Peel the eggplant and cut it into cubes. Remove the skin from the swordfish slice and cut it into cubes as well. Clean the shallot, slice it thinly, and let it wilt in the pan with the oil.
Add the swordfish cubes to the pan and let them brown over medium heat. When they have taken color, add the diced eggplant and mix. After about 5 minutes, add the tomato pulp, season lightly with salt, and let it cook on low heat for another 10 minutes.
The water is ready to throw in the pasta, salt it, and let it cook al dente for 10 minutes. Drain the pasta and pour it into the pan with the sauce. Mix and add the pecorino and some torn basil leaves. Serve and enjoy your meal!
