Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 774kcal 38%
Fat 33g 50%
Saturated Fat 6g 30%
Carbohydrates 70g 23%
Fiber 7g 28%
Sugar 10g 20%
Protein 42g 84%
Cholesterol 105mg 35%
Sodium 216mg 9%

Percent Daily Values are based on a 2,000 calorie diet.

seriouseats.com

Rigatoni Con Pesce Spada (Pasta With Swordfish, Tomato, and Eggplant)

Name: Rigatoni Con Pesce Spada (Pasta With Swordfish, Tomato, and Eggplant)
Total time: 30 min
Yield: 3
Ingredients: Kosher salt; 1/4 cup (60ml) extra-virgin olive oil, plus more as needed; 1/2 pound (225g) eggplant (about two-thirds of a large eggplant), cut into 1/2-inch dice (see note); 1 medium clove garlic, gently crushed under the flat side of a knife; 3/4 pound (340g) swordfish, skin removed, flesh cut into 1/2-inch pieces; 1/2 pound (225g) rigatoni or spaghetti; 8 ounces (225g) ripe cherry or other small tomatoes, cut into 1/2-inch pieces; 1/4 cup (60ml) dry white wine; 1 teaspoon minced fresh mint and/or oregano leaves

Total 30m

This Rigatoni Con Pesce Spada recipe features a flavorful combination of swordfish, tomato, and eggplant. The pasta dish is prepared with olive oil, garlic, dry white wine, and fresh mint and oregano for a burst of Mediterranean flavors in every bite.

Nutrition Facts

Rigatoni Con Pesce Spada (Pasta With Swordfish, Tomato, and Eggplant)

Ingredients

Steps

Nutrition Facts

More Like This

Comments