Ready in 30 minutes
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.
Ju_ju5 3y agoI 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!!!
Kingtriton 4y agoI have never cooked before, and made this to impress a girl. Very easy to make and very very tasty!!!!! I have cooked it 4 times now. Absolutely amazing recipe!!!!
lisnter 6y agoI used butter instead. quick prep time, maybe 30 minutes; I cooked somewhat longer to get wine reduced. Really, really good.
rnkelly2 7y agoOnce the prep work is done this takes very little time. I increased the relative proportion of swordfish and tomatoes, leaving the amount of eggplant and pasta the same, but this is a matter of taste.
Tonya1031 7y ago[I posted this recipe.]