Sicilian Penne with Swordfish and Eggplant
really good...."I made this tonight, without eggplant. I was looking for something to do with my swordfish steaks. My 4 kids loved this so much there are no left overs! I can't wait to try it with the eggplant. Delicious!!!" - Ju_ju5
Yield: 4 Ready in 30 minutes
22 people trying soon
|1 poundpenne pasta|
|1/3 cupolive oil; plus 2 tablespoons|
|3 clovesgarlic; minced|
|1/2 teaspoonred chili flakes; (plus more to taste)|
|1/4 cupfresh flat-leaf parsley; chopped, plus 1/3 cup|
|4 Japanese eggplants; ends trimmed, thinly sliced lengthwise, then cut into squares|
|1 poundswordfish steaks; skin removed, cut into 1-inch cubes|
|1/3 cupwhite wine|
|2 cupshalved teardrop or cherry tomatoes; (red yellow or a blend)|
|Extra-virgin olive oil; for drizzling|
|3/4 teaspoonkosher salt|
|3/4 teaspoonBlack Pepper; freshly ground|
Sicilian Penne with Swordfish and Eggplant Preparation
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.
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.
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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