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This Sicilian pasta with swordfish, tomato, and eggplant is one of those dishes that feels luxurious yet comes together with simple summer ingredients. The sweetness of cherry tomatoes, the creamy texture of fried eggplant, and the meaty bite of swordfish all come together in a silky sauce that clings beautifully to pasta. It is a meal that tastes like a seaside vacation in Sicily but is simple enough to make on a weeknight.
I first tried this dish on a hot summer evening, and it instantly became a staple. Now every time eggplant season rolls around, I crave the combination of flavors and memories it brings back.
Ingredients
- Rigatoni or spaghetti: provides a hearty base that catches the sauce well
- Swordfish: brings a meaty texture without overwhelming the dish
- Eggplant: when fried until golden adds a creamy sweetness and depth
- Cherry tomatoes: deliver juicy brightness that balances the richness
- Extra virgin olive oil: gives body and shine use the best quality you can find
- Dry white wine: lifts the sauce and adds subtle acidity
- Fresh mint and oregano: bring herbal freshness close to the traditional Sicilian herb nepitella
- Garlic: gently perfumes the oil without overpowering
- Kosher salt: enhances every layer of flavor
Step by Step Instructions
- Prepare Pasta Water:
- Fill a large pot with generously salted water and bring it to a boil this will be used for cooking the pasta and later to loosen the sauce
- Fry Eggplant:
- Heat olive oil in a large skillet over medium high heat Add diced eggplant and cook while stirring until each cube is golden and tender about five minutes Transfer to paper towels with a slotted spoon so excess oil drains away
- Infuse Oil with Garlic:
- Drop a crushed clove of garlic into the remaining oil Lower heat to medium low and let it gently sizzle for about four minutes until it turns light golden Remove and discard the garlic leaving behind subtly flavored oil
- Cook Swordfish:
- Increase heat to medium high Add swordfish cubes and cook just until opaque with slight browning about two minutes Be careful not to overcook as swordfish can dry out quickly
- Cook Pasta:
- At the same time add rigatoni or spaghetti to the boiling water Cook until al dente following package directions
- Build Sauce:
- Add tomatoes and white wine to the skillet with the swordfish Simmer until the wine reduces slightly and its raw alcohol aroma disappears about two minutes Use a wooden spoon to break the swordfish into smaller irregular pieces Stir in fresh herbs and season with salt
- Combine Components:
- Return the fried eggplant to the skillet Drain the pasta and add it to the pan along with about a quarter cup of pasta water Toss everything together until the sauce reduces into a silky glaze coating each piece of pasta
- Finish and Serve:
- Drizzle with a final splash of extra virgin olive oil for shine and richness Toss gently then serve immediately while hot
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I love the way mint and oregano mimic the elusive herb nepitella It reminds me of walking through markets in Italy and smelling fresh herbs laid out in baskets
Storage Tips
This pasta is best eaten fresh but leftovers keep in the fridge for up to two days Reheat gently with a splash of water or olive oil to revive the sauce
Ingredient Substitutions
If swordfish is not available use firm fish like halibut or monkfish For a vegetarian version replace fish with cubes of ricotta salata as in the classic pasta alla norma
Serving Suggestions
Serve with crusty bread to mop up the sauce and a simple green salad on the side A chilled glass of Grillo or Vermentino makes a perfect pairing
Cultural Note
This dish comes from Sicily where swordfish is a prized catch and eggplant grows abundantly It reflects the island's blend of land and sea traditions often enjoyed during summer evenings when families gather outside for meals
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Frequently Asked Questions About Recipes
- → Can I use another fish instead of swordfish?
Yes, firm white fish like tuna or halibut work well, but swordfish offers the most authentic Sicilian flavor and texture.
- → Do I need to salt the eggplant first?
Not always. In-season eggplants with small seeds are naturally less bitter, but older eggplants with large seeds benefit from pre-salting.
- → Which pasta shape works best?
Rigatoni is ideal because its ridges hold the sauce, but spaghetti or other short pastas also work beautifully.
- → What herbs can I use if I can’t find nepitella?
A mix of fresh mint and oregano comes very close to the traditional herb’s flavor and complements the dish nicely.
- → Can I prepare this ahead of time?
The dish is best enjoyed fresh, but you can fry the eggplant in advance and store it separately to save cooking time later.
- → What wine pairs well with this dish?
A crisp Sicilian white like Grillo or a dry Pinot Grigio balances the richness and enhances the freshness of the tomatoes.