Prep 15 mins
Cook 15 mins
A tasty little number from Giada's arsenal of wonderful recipes! If you love swordfish, this is the dish for you! My fish guy said the only time of year he buys swordfish is fall and winter because he feels the meat isn't as good in spring and summer. Keep that in mind when planning this one. Super easy and tasty.
- 1 lb penne pasta
- 1⁄3 cup olive oil, plus
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1⁄2 teaspoon red chili pepper flakes (plus more to taste)
- 1⁄4 cup flat leaf parsley, plus
- 1⁄3 cup flat leaf parsley (chopped)
- 4 Japanese eggplants, ends trimmed, thinly sliced lengthwise, then cut into squares
- 1 lb swordfish steak, skin removed, cut into 1-inch cubes
- 1⁄3 cup white wine
- 2 cups cherry tomatoes, halved (red, yellow or a blend)
- extra virgin olive oil, for drizzling
- 3⁄4 teaspoon kosher salt
- 3⁄4 teaspoon fresh ground black pepper
- 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.