Pasta With Swordfish, Tomato, And Eggplant (Rigatoni Con Pesce Spada) Recipe

1. 1

   Fill a small pot with salted water and bring to a boil.

2. 2

   In a large skillet, heat olive oil over medium-high heat until shimmering. Add eggplant and cook, stirring, until golden and tender, about 5 minutes. Using a slotted spoon, transfer eggplant to paper towels to drain.

3. 3

   Add garlic to skillet, lower heat to medium-low, and cook, turning occasionally, until lightly golden, about 4 minutes. Using slotted spoon, remove and discard garlic.

4. 4

   Increase heat to medium-high and add swordfish. Cook, stirring, until fish is opaque and just starting to brown lightly, about 2 minutes.

5. 5

   Meanwhile, add pasta to boiling water and cook until al dente, according to manufacturer's recommended timing.

6. 6

   Add tomatoes and white wine to skillet and cook until wine has reduced slightly and its raw-alcohol smell is mostly gone, about 2 minutes. Use a

7. 7

   to break up the swordfish slightly. Stir in herbs and season sauce with salt.

8. 8

   Return cooked eggplant to skillet. When pasta is cooked, transfer to skillet as well, along with about 1/4 cup (60ml) pasta-cooking water. Cook, stirring, until sauce has reduced to a silky glaze.

9. 9

   Drizzle a generous dose of olive oil all over pasta, toss to combine, then transfer to bowls or plates and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.