Sicilian Penne with Swordfish and Eggplant

4 Servings
Swordfish Fish
Swordfish Fish

1 pound penne ta
1/3 cup ve oil plus 2 tablespoons
3 lic cloves minced
1/2 spoon red chili flakes (plus more to taste)
1/4 cup chopped fresh flat-leaf sley, plus 1/3 cup
4 Japanese plants ends trimmed, thinly sliced lengthwise, then cut into squares
1 pound swordfish aks, skin removed, cut into 1-inch cu
1/3 cup te wine
2 cups halved teardrop or rry tomatoes (red yellow or a blend)
1 Extra-virgin ve oil for drizzling
3/4 teaspoon her salt
3/4 teaspoon freshly ground ck pepper

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. 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. 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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