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My nonna used to make this dish every summer, using swordfish fresh from the local market. The aroma of the tomatoes simmering with garlic and basil would fill the entire house, and we’d all eagerly await the moment when the pasta was finally ready. This recipe is my attempt to recreate that magic, that feeling of home and family that only a truly great dish can evoke. It's more than just a meal; it's a connection to my roots. I know many people have hectic lives and are busy during work, so sometimes cooking is the last thing on peoples minds. But for me, I want to try to keep my family recipes alive. Sometimes, it's just as simple as buying pre-cut veggies, or just skipping the garnish. I think that all Sicilian people would agree with me on this, this recipe is the real deal! Maybe they will make it in prison lol!
The key to this dish is using high-quality ingredients. Seek out fresh swordfish, ripe eggplants, and a good quality olive oil. The combination of these elements, along with the simple yet flavorful sauce, creates a symphony of tastes that is both satisfying and comforting. Don't skimp on the fresh basil; its fragrance is essential to the overall experience. I think that this dish can also be made with tuna or mahi-mahi. If you would like to use those, it can be delicious, I promise! I once visited Sicily with my friend, and we stopped by this tiny restaurant. I ordered this dish, and I swear it was the best I have ever tasted. It could have been the ambiance, or the location, but either way, I was in love.
While this recipe is relatively simple, a few tips can elevate it to the next level. First, be sure to salt your eggplant to draw out any excess moisture. This will prevent it from becoming soggy when cooked. Second, don’t overcook the swordfish; it should be tender and flaky, not dry and rubbery. And finally, allow the sauce to simmer for at least 30 minutes to allow the flavors to meld together beautifully. You can serve this hot or cold. I think that if you eat it cold, it will be refreshing for a hot summer day. I hope that you try this recipe out and see how much you enjoy it. Let me know what you think!
Required Equipments
- Large pot
- Large skillet
- Colander
- Cutting board
- Chef's knife
- Wooden spoon
Sicilian Pasta with Swordfish and Eggplant: Frequently Asked Questions
Sicilian Pasta with Swordfish and Eggplant
Transport yourself to the sunny shores of Sicily with this delectable pasta dish, featuring tender swordfish, sweet eggplant, and a vibrant tomato sauce. This Sicilian Pasta with Swordfish and Eggplant recipe is a culinary adventure you won't soon forget.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 35 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Eggplant: Cut the eggplant into 1/2-inch cubes. Place the eggplant in a colander, sprinkle generously with salt, and let it sit for 30 minutes to draw out excess moisture. Rinse the eggplant and pat it dry with paper towels. This step is crucial to prevent the eggplant from becoming soggy.
- Prepare the Swordfish: Cut the swordfish into 1-inch cubes. Season the swordfish with salt, black pepper, and a pinch of red pepper flakes. Be careful not to over-season; the natural flavor of the swordfish is delicate and should shine through.
- Make the Tomato Sauce: In a large skillet or pot, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic, as this will make the sauce bitter. Add the crushed tomatoes, tomato paste, and a pinch of sugar. Stir to combine.
- Simmer the Sauce: Bring the sauce to a simmer, then reduce the heat to low. Add the fresh basil leaves, oregano, and a bay leaf. Cover and let the sauce simmer for at least 30 minutes, stirring occasionally. The longer the sauce simmers, the more the flavors will meld together. If you are short on time, 20 minutes will suffice, but I highly recommend the full 30 minutes for the best results.
- Cook the Eggplant: While the sauce is simmering, heat a separate skillet over medium-high heat. Add a tablespoon of olive oil and the prepared eggplant. Cook the eggplant until it is golden brown and tender, about 8-10 minutes, stirring occasionally. Set the eggplant aside.
- Cook the Swordfish: In the same skillet, add another tablespoon of olive oil. Add the swordfish and cook until it is cooked through and slightly browned, about 3-4 minutes per side. Be careful not to overcook the swordfish, as it will become dry. Set the swordfish aside.
- Cook the Pasta: While the swordfish is cooking, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Combine Everything: Drain the pasta and add it to the skillet with the tomato sauce. Add the cooked eggplant and swordfish to the skillet. Toss everything together to coat the pasta evenly with the sauce. If the sauce seems too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Serve: Serve the pasta immediately, garnished with fresh basil leaves and a drizzle of olive oil. A sprinkle of grated Pecorino Romano cheese is also a nice addition, but it's optional. Enjoy your taste of Sicily!
📝 Notes
- For a richer sauce, add a splash of dry white wine after cooking the garlic.
- If you don't have fresh basil, you can use 1 teaspoon of dried basil, but fresh is always best.
- Grated Pecorino Romano cheese is a delicious addition, but Parmesan cheese works too.
🍎 Nutrition
Calories: 550 kcal
Protein: 35 g
Fat: 15 g
Carbohydrates: 75 g
Fiber: 8 g
Calcium: 80 mg
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