Sicilian Penne with Swordfish and Eggplant

  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 to 6 servings
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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

Directions

  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.
  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.
  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.