Sicilian Penne with Swordfish and Eggplant

Name: Sicilian Penne with Swordfish and Eggplant
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 6 servings
Cuisine: italian
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

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Level: Easy
Total: 30 min

Prep: 15 min
Cook: 15 min

Yield: 4 to 6 servings

Level: Easy
Total: 30 min

Prep: 15 min
Cook: 15 min

Yield: 4 to 6 servings

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

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.
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.
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.