Paccheri com peixe-espada, berinjela e tomate

Ingredientes

• 350 g paccheri (- 12 oz)
• 2 swordfish steaks (- about 1.5 cm (1/2 inch) thick)
• 1 medium eggplant
• 3 tablespoons tomato passata (- (strained tomatoes))
• 2 tablespoons all-purpose flour
• 1 garlic clove
• 1 tablespoon pine nuts
• 1 tablespoon fresh parsley (- chopped)
• 3 tablespoons extra virgin olive oil
• salt (- to taste)
• freshly ground black pepper (- to taste)
• vegetable oil (- for frying)

Modo de preparo

1. 1

   cut: Start by cutting the swordfish into small cubes, about ½ inch (1.5 cm) in size. Set them aside. Trim the eggplant and cut it into small pieces of similar size.

2. 2

   coat: Lightly coat the eggplant pieces with flour, shaking off any excess.

3. 3

   fry: Heat plenty of vegetable oil in a deep pan and fry the eggplant until golden and crispy on all sides.

4. 4

   Remove with a slotted spoon and transfer to a plate lined with paper towels to absorb excess oil. Set aside.

5. 5

   sauté: In a large skillet, heat 3 tablespoons of extra virgin olive oil over medium heat. Add the garlic clove and let it gently sauté for a minute until fragrant.

6. 6

   Add the diced swordfish, stir well, and cook for about 3 minutes, just until the fish turns white and slightly golden on the edges.

7. 7

   add: Pour in the strained tomatoes and sprinkle with the chopped parsley. Stir to combine and let the sauce simmer for a few minutes, until the swordfish is fully cooked and the flavors come together. Remove the garlic clove.

8. 8

   Add the fried eggplant to the pan. Mix gently and cook for another couple of minutes. The eggplant will blend with the tomato sauce, making it thick, creamy, and full of flavor.

9. 9

   add: Finally add the pine nuts and season with salt and freshly ground black pepper to taste.

10. 10

    cook: Meanwhile, bring a large pot of salted water to a boil and cook the paccheri according to the package directions, but drain them about 3 minutes early.

11. 11

    Transfer the pasta directly to the pan with the swordfish sauce. Add about ½ cup of pasta cooking water and toss everything together over medium-high heat until the pasta is perfectly coated and al dente.

12. 12

    Serve immediately, topped with extra chopped parsley and a few toasted pine nuts for a final Sicilian touch.