Pasta with eggplant and swordfishis a first dish that reminds the fragrances and flavors of Sicily, a magnificent land where there are the finest ingredients and fresh fish.
Pasta with eggplant and swordfish is a very hearty dish, nutritious and complete. For this reason, it can be considered a single course.
Eggplant and swordfish are classic ingredients of Sicilian cuisine. You can use penne or sedanini pasta. We used Paccheri, a typical pasta of the Neapolitan tradition, that are perfect for this recipe.
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Pasta with Eggplant and Swordfish Recipe
- Prep Time: 20 Min
- Cook Time: 30 Min
- Servings: 4
Ingredients
- 250 g (8,9 oz) of Paccheri
- 2 slices of swordfish, about 1.5 cm high
- 1 eggplant medium size
- 3 tablespoons of tomato passata
- 2 tablespoons of flour
- oil for frying
- 1 garlic clove
- a few pine nuts
- extra virgin olive oil
- chopped parsley
- salt and pepper
Pasta with Eggplant and Swordfish Recipe
Instructions
Cut the swordfish into little cubes and set them aside (1). Then cut the eggplant into small pieces (2). Flour the pieces of eggplant (3)
and fry them in plenty of olive oil (4). When they are a crispy golden brown, remove from the oil and let them dry on kitchen paper (5). In another pan, cook the diced swordfish in 3 tablespoons of extra virgin olive oil with a clove of garlic (6)
After 2-3 minutes add the tomato passata and chopped parsley (7). When the swordfish is cooked and blended with the sauce, remove the clove of garlic and add the chunks of fried eggplant (8). Cook another few minutes and adjust salt and pepper. Stir all the ingredients. In this way the fried part of eggplant with tomato make the sauce creamy (9).
In a large pot heat salted water and when it boils place the paccheri pasta and cook for about 15 minutes stirring occasionally (10). Drain the paccheri "al dente". Pour into the sauce pan and cook for 2 minutes, mixing well (11). Add chopped parsley and a bit of pine nuts and serve (12).
What is Paccheri Pasta?
Paccheri is a short and tubular pasta, longer than usual about 6/7 cm. It's a smooth pasta of hard grain and bronze drawn.
Paccheri in ancient times were called "the poor pasta" because they are large and it only takes 2 or 3 to fill a plate!
The word "Pacchero" means "slap": maybe for the noise they make when they fall into the dish!
The best ones are Paccheri of Gragnano which have the mark IGP (Protected Geographical Indication).
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