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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.