Paccheri with swordfish, eggplant and tomato is a delicious Sicilian pasta recipe that brings together all the flavors of the Mediterranean in one dish. Tender pieces of swordfish, golden fried eggplant, and a light tomato sauce combine beautifully to create a pasta that’s simple, fresh, and full of character.
This dish is a true expression of Sicily’s culinary soul. Swordfish is one of the island’s most beloved ingredients, especially in the coastal areas of Messina and Catania, while eggplant - the queen of Sicilian vegetables - adds a sweet, creamy texture that perfectly balances the flavor of the fish. A few tablespoons of strained tomatoes bring everything together, coating the paccheri with a silky, fragrant sauce.
What makes this recipe so special is its simplicity. Like many traditional Italian dishes, it’s made with just a handful of ingredients, but each one must be of the highest quality: fresh swordfish, firm eggplant, good extra virgin olive oil, and of course, Italian pasta. The result is a comforting yet elegant dish, ideal for a summer lunch or a dinner that tastes like a seaside holiday.
Serve your paccheri with swordfish and eggplant with a sprinkle of chopped parsley and a few toasted pine nuts for a touch of crunch. Pair it with a glass of crisp white wine and you’ll have a perfect Sicilian meal — simple, authentic, and irresistibly good.
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Ingredients
Prep Time: 20 Min | Cook Time: 30 Min | Servings: 4
- 350 g (12 oz) paccheri
- 2 swordfish steaks, about 1.5 cm (½ inch) thick
- 1 medium eggplant
- 3 tablespoons tomato passata (strained tomatoes)
- 2 tablespoons all-purpose flour
- 1 garlic clove
- 1 tablespoon pine nuts
- 1 tablespoon fresh parsley, chopped
- 3 tablespoons extra virgin olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- Vegetable oil, for frying
Kitchen Tools and Equipment
Kitchen Tools You’ll Need
You don’t need any special equipment to make this Sicilian pasta recipe, just a few basic kitchen tools:
- Cutting board and sharp knife – for dicing the swordfish, chopping the parsley, and cutting the eggplant into even pieces.
- Large skillet or frying pan – to cook the swordfish, garlic, and tomato sauce together. A wide pan helps the sauce cook evenly.
- Deep pan or pot for frying – for frying the eggplant pieces until golden and crispy. Make sure the oil covers them completely.
- Large pot for pasta – choose a spacious pot so the paccheri can cook evenly without sticking together.
- Slotted spoon – useful for removing the fried eggplant from the oil.
Instructions
Step 1) - Start by cutting the swordfish into small cubes, about ½ inch (1.5 cm) in size. Set them aside. Trim the eggplant and cut it into small pieces of similar size.
Step 2) - Lightly coat the eggplant pieces with flour, shaking off any excess.
Heat plenty of vegetable oil in a deep pan and fry the eggplant until golden and crispy on all sides.
Remove with a slotted spoon and transfer to a plate lined with paper towels to absorb excess oil. Set aside.
Step 3) - In a large skillet, heat 3 tablespoons of extra virgin olive oil over medium heat. Add the garlic clove and let it gently sauté for a minute until fragrant.
Add the diced swordfish, stir well, and cook for about 3 minutes, just until the fish turns white and slightly golden on the edges.
Step 4) - Pour in the strained tomatoes and sprinkle with the chopped parsley. Stir to combine and let the sauce simmer for a few minutes, until the swordfish is fully cooked and the flavors come together. Remove the garlic clove.
Step 5) - Add the fried eggplant to the pan. Mix gently and cook for another couple of minutes. The eggplant will blend with the tomato sauce, making it thick, creamy, and full of flavor.
Finally add the pine nuts and season with salt and freshly ground black pepper to taste.
Step 6) - Meanwhile, bring a large pot of salted water to a boil and cook the paccheri according to the package directions, but drain them about 3 minutes early.
Transfer the pasta directly to the pan with the swordfish sauce. Add about ½ cup of pasta cooking water and toss everything together over medium-high heat until the pasta is perfectly coated and al dente.
Serve immediately, topped with extra chopped parsley and a few toasted pine nuts for a final Sicilian touch.
Storage
Paccheri with swordfish, eggplant and tomato is best enjoyed freshly made, when the pasta is perfectly al dente and the sauce is creamy. However, if you have any leftovers, store them in an airtight container in the refrigerator for up to 1 day.
To reheat, place the pasta in a skillet with a splash of water or a drizzle of extra virgin olive oil, then warm it gently over low heat until heated through. Avoid microwaving it, as the swordfish and eggplant can become dry and lose their texture.
We don’t recommend freezing this pasta dish, since both the swordfish and fried eggplant don’t freeze well and may turn mushy once thawed.
Substitutions and Tips
This Sicilian pasta recipe is very versatile, and you can easily adapt it to what you have on hand.
PASTA: Although paccheri are traditional and ideal for catching the rich swordfish and eggplant sauce, you can use other types of short pasta such as penne, maccheroni, mezze maniche, or sedanini. If you prefer long pasta, linguine or spaghettoni also work beautifully, creating a lighter, more elegant version of the dish.
TOMATO: For the tomato sauce, strained tomatoes give a smooth and silky texture, but you can also use peeled tomatoes, crushed tomatoes, or even fresh cherry tomatoes cut in half for a sweeter, more rustic flavor.
FRYING OIL: When it comes to frying the eggplant, the authentic Sicilian way is to use extra virgin olive oil. It gives the eggplant a richer taste and a wonderfully crispy texture. Just keep an eye on the heat, as olive oil has a lower smoke point than vegetable oil. Fry in small batches and don’t let the oil overheat for the best results.
GARLIC: Finally, if you love a stronger garlic flavor, you can mince the garlic and leave it in the sauce instead of sautéing it whole and removing it later, as in the classic version. It will give the sauce a more intense aroma and a slightly bolder character — perfect for garlic lovers!
More Italian Recipes You'll Love
If you enjoyed this Paccheri with Swordfish, Eggplant and Tomato, take a look at these other delicious Italian recipes featuring the best flavors of the sea and the Mediterranean:
- Eggplant Parmigiana - the ultimate Italian comfort food with layers of fried eggplant, tomato sauce, and melted mozzarella.
- Pasta with Monkfish and Cherry Tomatoes - a light yet flavorful seafood pasta perfect for dinners.
- Shrimp with Zucchini Pasta and Cherry Tomatoes - a quick and colorful dish full of Mediterranean freshness.
- Smoked Salmon Fettuccine - creamy, elegant, and ready in minutes.
- Swordfish in Orange Juice - a traditional Sicilian recipe with a unique sweet-and-savory twist.
Recipe Card
Paccheri with Swordfish, Eggplant and Tomato
Ingredients
- 350 g paccheri - 12 oz
- 2 swordfish steaks - about 1.5 cm (½ inch) thick
- 1 medium eggplant
- 3 tablespoons tomato passata - (strained tomatoes)
- 2 tablespoons all-purpose flour
- 1 garlic clove
- 1 tablespoon pine nuts
- 1 tablespoon fresh parsley - chopped
- 3 tablespoons extra virgin olive oil
- salt - to taste
- freshly ground black pepper - to taste
- vegetable oil - for frying
Instructions
- Start by cutting the swordfish into small cubes, about ½ inch (1.5 cm) in size. Set them aside. Trim the eggplant and cut it into small pieces of similar size.
- Lightly coat the eggplant pieces with flour, shaking off any excess.
- Heat plenty of vegetable oil in a deep pan and fry the eggplant until golden and crispy on all sides.
- Remove with a slotted spoon and transfer to a plate lined with paper towels to absorb excess oil. Set aside.
- In a large skillet, heat 3 tablespoons of extra virgin olive oil over medium heat. Add the garlic clove and let it gently sauté for a minute until fragrant.
- Add the diced swordfish, stir well, and cook for about 3 minutes, just until the fish turns white and slightly golden on the edges.
- Pour in the strained tomatoes and sprinkle with the chopped parsley. Stir to combine and let the sauce simmer for a few minutes, until the swordfish is fully cooked and the flavors come together. Remove the garlic clove.
- Add the fried eggplant to the pan. Mix gently and cook for another couple of minutes. The eggplant will blend with the tomato sauce, making it thick, creamy, and full of flavor.
- Finally add the pine nuts and season with salt and freshly ground black pepper to taste.
- Meanwhile, bring a large pot of salted water to a boil and cook the paccheri according to the package directions, but drain them about 3 minutes early.
- Transfer the pasta directly to the pan with the swordfish sauce. Add about ½ cup of pasta cooking water and toss everything together over medium-high heat until the pasta is perfectly coated and al dente.
- Serve immediately, topped with extra chopped parsley and a few toasted pine nuts for a final Sicilian touch.
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