Sicilian Penne With Swordfish and Eggplant

Submitted by chef 998002

"delicious, Giada."

 

• Ready In: 15mins
• Ingredients: 13
• Serves: 6

ingredients

• 1 lb penne
• 1⁄3 cup olive oil
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1⁄2 teaspoon red chili pepper flakes (plus more to taste)
• 1⁄4 cup parsley, chopped
• 1⁄3 cup 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)
• 3⁄4 teaspoon kosher salt
• 3⁄4 teaspoon fresh 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.