PENNE WITH SWORDFISH AND EGGPLANT

Penne with Swordfish and Eggplant image

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.