SICILIAN PENNE WITH SWORDFISH AND EGGPLANT

Sicilian Penne With Swordfish and Eggplant image

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