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kosher salt extra-virgin olive oil eggplant clove garlic Swordfish rigatoni cherry white wine oregano
Viewed: 48 - Published at: 6 years agoIngredients
- Kosher salt
- 1/4 cup (60ml) extra-virgin olive oil, plus more as needed
- 1/2 pound (225g) eggplant (about two-thirds of a large eggplant), cut into 1/2-inch dice (see note)
- 1 medium clove garlic, gently crushed under the flat side of a knife
- 3/4 pound (340g) swordfish, skin removed, flesh cut into 1/2-inch pieces
- 1/2 pound (225g) rigatoni or spaghetti
- 8 ounces (225g) ripe cherry or other small tomatoes, cut into 1/2-inch pieces
- 1/4 cup (60ml) dry white wine
- 1 teaspoon minced fresh mint and/or oregano leaves
Method
- 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
- 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.
