Directions
Pasta with swordfish and eggplant sauce is a dish that you will find on every Sicilian table and the reason is easy to say: it’s delicious, easy to make as a recipe, but above all the combination is splendid.
Of course, you have to work a little bit to prepare the eggplants, then sauté them with oil and garlic, however, you don’t need to fry them. Unless you want to make a particularly tasty dish, but also much less light…
Watch out for swordfish when you are making this pasta recipe. Super-quick cooking is required! Cut it into small pieces, then put it in the sauce only at the end, otherwise, it becomes stringy and loses all its charm.
Ok, ready to make the busiate (a delicious kind of Sicilian pasta) with sword and eggplant?
Ingredients and doses for making pasta with swordfish and eggplant sauce
For 6 people
- 1 large eggplant
- 500 grams of swordfish
- 4 cloves of garlic
- 500 ml of tomato sauce
- 1 sprig of basil
- a drop of white wine
- 500 grams of pasta: the busiate are the top
- 40 grams of raisins soaked in warm water and then squeezed, optional
How to make pasta with swordfish and eggplant sauce
Cut the aubergines into slices, sprinkle them with salt and put them stacked in a colander. Let them “purge” for 1 hour.
Rinse and cut into cubes, then pan-fry them with olive oil, until they are crispy.
Peel the garlic and finely chop it, gently cook in a pan for 5 minutes with 8 tablespoons of olive oil, then add the tomato puree, season with salt, pepper, and basil and cook for 15 minutes.
At this point, throw the eggplants in and cook for 5 minutes more. If you want to add raisins to give a sweet and decadent touch to the dish.
Cut the swordfish into cubes and then sear it in a pan for a few minutes, then toss it in the sauce too. Add salt and pepper if necessary.
Cook pasta (busiate) al dente, drain and finish cooking in the sauce, adding a drizzle of the cooking water, as usual.
Which wine goes well with pasta with swordfish sauce and aubergines?
The dish is rich and very demanding even aromatically, it serves a very salty and sumptuous white wine such as the Fiano di Avellino, Vernaccia di San Gimignano, Arneis or Ribolla Gialla.
If you want to pair a cocktail, the choice falls on Dry Martini.
