Sicilian Pasta With Eggplant, Tomatoes, and Swordfish
4
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
Olive oil
1 lb
Sicilian eggplant, cut into 1-inch cubes
Sea salt
10 oz
busiate pasta (or other pasta shape)
4
cloves of garlic, minced
1 lb
cherry tomatoes, halved
¾ lb
swordfish, cut into 1-inch cubes
¼ c
plus 2 tablespoons chopped toasted almonds
Black pepper
Mint leaves for garnish
This memorable pasta dish was inspired by a meal I had at La Trattoria in Scopello, a charming hamlet in the northwest corner of Sicily, in the province of Trapini. This combination of ingredients is classic Sicilian.
Directions
- Heat 1/2 inch of oil in a deep-sided pan. When hot, fry the eggplant in batches until golden brown on all sides. With a slotted spoon, transfer to paper towels to drain. Season with salt. Repeat, adding more oil as needed. Set aside.
- Bring a pot of salted water to a boil. Drop in the pasta and cook until about 80 percent cooked through. Drain, reserving 1 cup of pasta water.
- Fry the garlic over low heat until tender, but not browned. Add the cherry tomatoes, increase the heat to medium, and cook until they begin to soften, about 3 minutes. Add the swordfish and cook until cooked through, about 5 minutes. Add the pasta, reserved pasta water, 1/4 cup of chopped almonds, and reserved eggplant. Season with salt and pepper. Cook until warmed through and the pasta is al dente.
- Top with remaining chopped almonds. Garnish with mint and serve.
Linda Schneider
Linda Schneider is a home cook who is obsessed with good food and all things local. Follow her adventures at Wild Greens and Sardines.