Sicilian Penne with Swordfish and Eggplant

2016-05-20
  • Yield : 4 to 6 servings
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m
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Ingredients

  • 1 pound penne pasta
  • 1/3 cup olive oil, plus 2 tablespoons
  • 3 garlic cloves, minced
  • 1/2 teaspoon red chili flakes (plus more to taste)
  • 1/4 cup chopped fresh flat-leaf parsley, plus 1/3 cup
  • 4 Japanese eggplants, ends trimmed, thinly sliced lengthwise, then cut into squares
  • 1 pound swordfish steaks, skin removed, cut into 1-inch cubes
  • 1/3 cup white wine
  • 2 cups halved teardrop or cherry tomatoes (red, yellow or a blend)
  • Extra-virgin olive oil, for drizzling
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper

Method

Step 1

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

Step 2

Meanwhile, place a large, heavy skillet over medium-high heat. Add the 1/3 cup olive oil, garlic, red chili flakes, and 1/4 cup parsley. Stir and cook until fragrant, about 1 to 2 minutes. Add the eggplant and cook until tender, about 5 minutes. Remove the eggplant from the pan and set aside. Season the swordfish cubes with salt and pepper.

Step 3

Using the same pan, over medium-high heat, add the 2 remaining tablespoons of olive oil and cook the swordfish until opaque, about 5 minutes. Add the white wine and cook until almost evaporated, about 2 minutes. Turn off the heat. Add the tomatoes, eggplant, cooked pasta, the remaining 1/3 cup parsley and stir. Drizzle with extra-virgin olive oil and sprinkle with the salt and pepper. Stir to combine.

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