No results to search

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

Prep Time

Cook Time

Total Time

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.

Recipe Options

Ingredients

Servings: 3

Scale:

Scale

0.25

0.5

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

Fill a small pot with salted water and bring to a boil.

In a large skillet, heat olive oil over medium-high heat until shimmering. Add eggplant and cook, stirring, until golden and tender, about 5 minutes. Using a slotted spoon, transfer eggplant to paper towels to drain.

Add garlic to skillet, lower heat to medium-low, and cook, turning occasionally, until lightly golden, about 4 minutes. Using slotted spoon, remove and discard garlic.

Increase heat to medium-high and add swordfish. Cook, stirring, until fish is opaque and just starting to brown lightly, about 2 minutes.

Meanwhile, add pasta to boiling water and cook until al dente, according to manufacturer's recommended timing.

Add tomatoes and white wine to skillet and cook until wine has reduced slightly and its raw-alcohol smell is mostly gone, about 2 minutes. Use a wooden spoon to break up the swordfish slightly. Stir in herbs and season sauce with salt.

Return cooked eggplant to skillet. When pasta is cooked, transfer to skillet as well, along with about 1/4 cup (60ml) pasta-cooking water. Cook, stirring, until sauce has reduced to a silky glaze.

Drizzle a generous dose of olive oil all over pasta, toss to combine, then transfer to bowls or plates and serve.

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

Ingredients

Steps

Nutrition Facts

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

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts