Category: Main Dish
Cuisine: not set
1 pound penne pasta
1/3 cup olive oil plus 2 tablespoons
3 garlic cloves minced
1/2 teaspoon red chili flakes (plus more to taste)
1/4 cup chopped fresh flat-leaf parsley 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 freshly ground black pepper
Be sure not to cook the fish too long, adde the wine pretty quickly or the fish will be over cooked. Used just under lb of fish and less than pound of pasta. Use equal amounts eggplant, fish and tomatoes.
CBraker
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