Penne With Swordfish and Eggplant |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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courtesy giada Ingredients:
1 lb penne pasta |
1/3 cup olive oil, plus 2 tablespoons |
3 garlic cloves, minced |
1/2 teaspoon red chili pepper flakes (plus more to taste) |
1/4 cup fresh flat-leaf parsley, plus 1/3 cup, 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 |
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.
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