Penne with Eggplant and Swordfish
Penne with Eggplant and Swordfish
40 minutes total
Enjoy penne with eggplant and swordfish, tossed in cherry tomatoes, basil and salted ricotta. A flavorful and hearty Mediterranean pasta dish.
Ingredients
Serves 4
| 11.5 oz | Barilla Penne Rigate |
| 10.5 oz | Eggplants |
| 4 oz | Salted Ricotta Cheese |
| 8 oz | Swordfish |
| 8.8 oz | Cherry Tomatoes |
| ⅓ oz | Fresh Basil |
| 3 fl oz | Extra Virgin Olive Oil |
| Vegetable Oil for Frying | |
| 1 glass | White Wine |
| to taste | Salt and Black Pepper |
| 1 clove | Garlic |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Cut the swordfish in cubes. Wash the eggplants thoroughly, peel them and cut in regular size cubes, flour and fry in abundant hot oil. As soon as golden, remove from the oil using the slotted spoon, dry out in kitchen paper and let cool.
Step 2
In a pan, flavor the oil with the chopped garlic, add the swordfish, adjust the salt. Sizzle on high heat and moist with white wine then let evaporate.
Step 3
Add the tomatoes previously cut in 4, add the black pepper and let cook on low heat for some minutes. Boil the pasta in abundant salted water. Add the eggplant and pieces of basil to the swordfish and tomatoes. Dilute with some pasta cooking water, if needed, and cook for two minutes.
Step 4
Drain the pasta al dente and add the sauce, salt as needed and finish with the salted Ricotta.