MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Rigatoni Con Pesce Spada (Pasta w/Swordfish, Tomato & Egg
Categories: Pasta, Seafood, Vegetables, Wine, Herbs
Yield: 2 servings
Salt
1/4 c (60 mL) extra-virgin olive
- oil; more as needed
1/2 lb (225 g) eggplant; in 1/2"
- dice
1 md Clove garlic; gently
- crushed
3/4 lb (340 g) swordfish; skinned,
- flesh in 1/2" pieces
1/2 lb (225 g) rigatoni or
- spaghetti
8 oz (225 g) ripe cherry
- tomatoes; in 1/2" pieces
1/4 c (60 mL) dry white wine
1 ts Minced fresh mint and/or
- oregano leaves
Fill a small pot with salted water and bring to a boil.
In a large skillet, heat olive oil over medium-high heat
until shimmering. Add eggplant and cook, stirring, until
golden and tender, about 5 minutes. Using a slotted
spoon, transfer eggplant to paper towels to drain.
Add garlic to skillet, lower heat to medium-low, and
cook, turning occasionally, until lightly golden, about
4 minutes. Using slotted spoon, remove and discard
garlic.
Increase heat to medium-high and add swordfish. Cook,
stirring, until fish is opaque and just starting to
brown lightly, about 2 minutes.
Meanwhile, add pasta to boiling water and cook until al
dente, according to manufacturer's recommended timing.
Add tomatoes and white wine to skillet and cook until
wine has reduced slightly and its raw-alcohol smell is
mostly gone, about 2 minutes. Use a wooden spoon to
break up the swordfish slightly. Stir in herbs and
season sauce with salt.
Return cooked eggplant to skillet. When pasta is cooked,
transfer to skillet as well, along with about 1/4 cup
(60ml) pasta-cooking water. Cook, stirring, until sauce
has reduced to a silky glaze.
Drizzle a generous dose of olive oil all over pasta,
toss to combine, then transfer to bowls or plates and
serve.
By Daniel Gritzer
MAKES: 2 servings
RECIPE FROM: https://www.seriouseats.com
Uncle Dirty Dave's Kitchen
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