Swordfish and Eggplant pasta – Pasta con pescespada e melanzane

Ingredients for 4 servings

  • 14 oz. pasta
  • 14 oz. peeled tomatoes without seeds
  • 9 oz. slices of swordfish
  • 1 clove of garlic
  • 1/2 cup extra virgin olive oil
  • 1 large eggplant
  • 2 oz. peeled almonds
  • dry white wine
  • seed oil
  • fresh mint
  • salt
  • pepper TT


Wash the eggplant, remove its stem and dice it; then soak in salted water. Brown the crushed clove of garlic in a saucepan with oil.Add the chopped tomato, a pinch of salt and a dash of pepper and let thicken for about ten minutes. Add the skinned and diced swordfish, sprinkle with some wine; mix and cook on a moderate flame for 15 minutes. The diced eggplant is dried completely.Then fry in abundant seed oil; drain on paper towels. Boil the pasta in salty hot water; strain and toss in the saucepan with the fish sauce. Add the eggplants, the minced almonds and the minced mint, mix well and serve.

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