Sicilian Penne with Swordfish and Eggplant

Sicilian Penne with Swordfish and Eggplant

Ready in 30 minutes
4.8 avg, 5 review(s) 100% would make again

Top-ranked recipe named "Sicilian Penne with Swordfish and Eggplant"

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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

Ingredients

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1 pound penne pasta
1/3 cup olive oil; plus 2 tablespoons
3 cloves garlic; minced
1/2 teaspoon red chili flakes; (plus more to taste)
1/4 cup fresh flat-leaf parsley; chopped, plus 1/3 cup
4 Japanese eggplants; ends trimmed, thinly sliced lengthwise, then cut into squares
1 pound swordfish steaks; skin removed, cut into 1-inch cubes
1/3 cup white wine
2 cups halved teardrop or cherry tomatoes; (red yellow or a blend)
Extra-virgin olive oil; for drizzling
3/4 teaspoon kosher salt
3/4 teaspoon Black Pepper; freshly ground

Original recipe makes 4

Servings  

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.

Credits

Added on Award Medal

photo by jdjdpitts jdjdpitts

photo by Ju_ju5 Ju_ju5

photo by Ju_ju5 Ju_ju5

Since we love eggplant, there's more in than called for photo by bessarooni bessarooni

Calories Per Serving: 785 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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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 1 year ago
I 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!!!!
Kingtriton 2 years ago
I used butter instead. quick prep time, maybe 30 minutes; I cooked somewhat longer to get wine reduced. Really, really good.
lisnter 4 years ago
Once 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.
rnkelly2 4 years ago
[I posted this recipe.]
Tonya1031 5 years ago
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