Recipe
A classic Sicilian combination of swordfish, golden eggplant, sweet cherry tomatoes, fresh mint, and pasta. Light yet satisfying, this dish captures the Mediterranean flavors of Sicily.
Ingredients (Serves 4)
- 400g casarecce or paccheri
- 350g swordfish, skin removed and cut into cubes
- 1 medium eggplant, cut into cubes
- 300g cherry tomatoes, halved
- 2 garlic cloves, lightly crushed
- 4 tbsp extra virgin olive oil, plus extra for cooking the eggplant
- 8–10 fresh mint leaves
- 2 tbsp fresh parsley, chopped
- ½ tsp chili flakes, optional
- Salt, to taste
- Freshly ground black pepper
- ½–1 cup reserved pasta water
Instructions
1. Cook the Eggplant
Heat a layer of olive oil in a wide skillet over medium-high heat.
Add the eggplant in batches and cook until golden and tender, turning occasionally.
Transfer to a plate lined with paper towel and season lightly with salt.
2. Cook the Swordfish
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the swordfish cubes and cook briefly, about 1–2 minutes per side, until lightly golden.
Remove from the skillet and set aside. Avoid overcooking the fish.
3. Prepare the Tomato Sauce
Reduce the heat to medium and add the remaining olive oil and garlic.
Cook gently until fragrant, then add the cherry tomatoes and chili flakes if using.
Cook for 6–8 minutes, gently crushing some of the tomatoes as they soften.
Add most of the cooked eggplant and stir gently.
4. Cook the Pasta
Bring a large pot of well-salted water to a boil.
Cook the pasta until al dente.
Reserve about 1 cup of the starchy cooking water before draining.
5. Combine
Transfer the pasta directly into the tomato and eggplant sauce.
Add a small splash of pasta water and toss over medium heat until the sauce coats the pasta.
Return the swordfish to the skillet and toss gently for about 1 minute, just long enough to finish cooking it.
6. Finish and Serve
Remove from the heat and add torn fresh mint and chopped parsley.
Finish with freshly ground black pepper and a drizzle of extra virgin olive oil.
Serve immediately.
Chef’s Tip 🇮🇹
Swordfish can become dry when overcooked. Sear it briefly at the beginning, remove it from the pan, and return it only during the final minute. Fresh mint is especially important here — its bright aroma beautifully balances the richness of the eggplant and swordfish.
Avoid adding Parmesan or other grated cheese; the swordfish should remain the centerpiece of the dish.
Final result: Al dente pasta coated in sweet cherry tomatoes with golden eggplant, tender swordfish, fresh mint, and extra virgin olive oil — a vibrant taste of Sicily in every bite. 🇮🇹🐟🍅🍆
