Penne With Swordfish And Eggplant Recipes

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SICILIAN PENNE WITH SWORDFISH AND EGGPLANT



Sicilian Penne With Swordfish and Eggplant image

A tasty little number from Giada's arsenal of wonderful recipes! If you love swordfish, this is the dish for you! My fish guy said the only time of year he buys swordfish is fall and winter because he feels the meat isn't as good in spring and summer. Keep that in mind when planning this one. Super easy and tasty.

Provided by RedVinoGirl

Categories     Penne

Time 30m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 14

1 lb penne pasta
1/3 cup olive oil, plus
2 tablespoons olive oil
3 garlic cloves, minced
1/2 teaspoon red chili pepper flakes (plus more to taste)
1/4 cup flat leaf parsley, plus
1/3 cup flat leaf parsley (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 (red, yellow or a blend)
extra virgin olive oil, for drizzling
3/4 teaspoon kosher salt
3/4 teaspoon fresh ground black pepper

Steps:

  • 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.

Nutrition Facts : Calories 932.6, Fat 33, SaturatedFat 5.2, Cholesterol 44.3, Sodium 457.5, Carbohydrate 126.8, Fiber 32.6, Sugar 15.2, Protein 37.7

SICILIAN PENNE WITH SWORDFISH AND EGGPLANT



Sicilian Penne with Swordfish and Eggplant image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

1 pound penne pasta
1/3 cup olive oil, plus 2 tablespoons
3 garlic cloves, minced
1/2 teaspoon red chili flakes (plus more to taste)
1/4 cup chopped fresh flat-leaf parsley, plus 1/3 cup
4 Japanese eggplants, ends trimmed, thinly sliced lengthwise, then cut into squares
1 pound swordfish steaks, skin removed, cut into 1-inch cubes
1/3 cup white wine
2 cups halved teardrop or cherry tomatoes (red, yellow or a blend)
Extra-virgin olive oil, for drizzling
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

Steps:

  • 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.

PENNE WITH SWORDFISH AND EGGPLANT



Penne with Swordfish and Eggplant image

Categories     Eggplant     Swordfish     Boil

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound penne rigata
1/3 cup plus 2 tablespoons olive oil
3 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes, plus more to taste
1/4 cup plus 1/3 cup chopped fresh flat-leaf parsley
4 Japanese eggplants, ends trimmed, cut into thirds lengthwise, then cut into 1-inch pieces
1 pound swordfish steaks, skin removed, cut into 1-inch cubes
Salt and freshly ground black pepper
1/3 cup dry white wine
2 cups halved teardrop or cherry tomatoes (red, yellow, or a blend)
Extra-virgin olive oil, for drizzling

Steps:

  • 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, 8 to 10 minutes. Drain.
  • Meanwhile, place a large, heavy skillet over medium-high heat. Add the 1/3 cup olive oil, the garlic, red pepper flakes, and the 1/4 cup parsley. Stir and cook until fragrant, 1 or 2 minutes. Add the eggplant and cook until tender, about 5 minutes. Use a slotted spoon to remove the eggplant from the pan and set aside. Season the swordfish cubes with salt and pepper.
  • Add the remaining 2 tablespoons of olive oil to the same pan, and cook the swordfish over medium-high heat until opaque, about 5 minutes, turning with a rubber spatula once or twice. Add the white wine and cook until almost evaporated, about 2 minutes. Turn off the heat. Add the tomatoes, eggplant, drained pasta, and the remaining 1/3 cup of parsley and stir. Drizzle with extra-virgin olive oil and sprinkle with more salt and pepper to taste. Stir to combine and serve.

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