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Sicilian Penne with Swordfish and Eggplant

Sicilian Penne with Swordfish and Eggplant
Prep Time
15 min
Cook Time
15 min
Yields
4-6 servings

This pasta dish is chock full with fresh flavours and morsels of tender fish.

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ingredients

1
lb(s) penne pasta
cup olive oil, plus 2 Tbsp
3
cloves garlic, minced
½
tsp red chili flakes (plus more to taste)
¼
cup chopped, fresh flat-leaf parsley
4
Japanese eggplants, ends trimmed, thinly sliced lengthwise, then cut into squares
1
lb(s) swordfish steaks, skin removed, cut into 1-inch cubes
cup white wine
2
cups halved teardrop or cherry tomatoes (red, yellow or a blend)
Extra-virgin olive oil, for drizzling
¾
tsp kosher salt
¾
tsp freshly ground black pepper
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directions

Step 1

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

Step 2

Meanwhile, place a large, heavy skillet over medium-high heat. Add the 1/3 cup olive oil, garlic, red chili flakes, and 1/4 cup parsley. Stir and cook until fragrant, about 1 to 2 minutes. Add the eggplant and cook until tender, about 5 minutes. Remove the eggplant from the pan and set aside. Season the swordfish cubes with salt and pepper.

Step 3

Using the same pan, over medium-high heat, add the 2 remaining tablespoons of olive oil and cook the swordfish until opaque, about 5 minutes. Add the white wine and cook until almost evaporated, about 2 minutes. Turn off the heat. Add the tomatoes, eggplant, cooked pasta, the remaining 1/3 cup parsley and stir. Drizzle with extra-virgin olive oil and sprinkle with the salt and pepper. Stir to combine.

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