Swordfish and Mint Pasta Recipe | Love With Recipes
Category: Main Courses
Serves: 4 People
Ingredients
| Ingredient | Quantity |
|---|---|
| Paccheri pasta | 320g |
| Swordfish | 500g |
| Mint leaves | To taste |
| Round eggplants | 5g |
| Garlic | 1 clove |
| Extra virgin olive oil | As needed |
| Fine salt | As needed |
| Black pepper | As needed |
| Brandy | 44g |
| Red Tropea onion | ยฝ onion |
| Datterini cherry tomatoes | 300g |
| Fresh basil | To taste |
| White wine | 135g |
| Breadcrumbs | 150g |
| Fresh parsley | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 35g |
| Carbohydrates | 52g |
| Fats | 10g |
| Fiber | 6g |
Preparation Steps
Step 1: Prepare the Aromatics
- Finely chop the fresh parsley and set it aside for later.
- Cut the swordfish into bite-sized cubes, ensuring even pieces for consistent cooking.
Step 2: Sautรฉ the Swordfish
- Heat a drizzle of extra virgin olive oil in a large skillet.
- Add a few mint sprigs and a clove of garlic with its skin on (“in camicia”).
- Sprinkle in the chopped parsley and a pinch of salt.
- Add the swordfish to the skillet and cook for a few minutes until it turns white and tender.
- Deglaze the skillet with the brandy, letting the alcohol evaporate completely.
- Remove the swordfish from the pan and keep it warm under a plate.
Step 3: Prepare the Tomato Base
- Quarter the cherry tomatoes while bringing a pot of water to a boil for the pasta.
- In the same skillet, add a bit more olive oil and sautรฉ the finely chopped Tropea onion with a pinch of salt.
- Toss in the cherry tomatoes and cook for 5 minutes.
- Deglaze with the white wine and continue stirring until the mixture becomes soft and slightly saucy.
- Set the tomato mixture aside once ready.
Step 4: Cook the Eggplant
- Wash, trim, and dice the round eggplants into small cubes.
- Heat a generous amount of extra virgin olive oil in another pan.
- Fry the eggplant cubes in small batches until golden brown.
- Transfer the fried eggplant onto paper towels to absorb excess oil.
Step 5: Cook the Paccheri
- Add salt to the boiling water and cook the paccheri pasta until al dente, as per package instructions.
Step 6: Assemble the Dish
- Return the swordfish and fried eggplant to the skillet with the tomato mixture.
- Drain the paccheri, reserving some pasta water, and toss them into the skillet with the sauce.
- Stir gently to coat the pasta evenly, being careful not to break the paccheri.
- Cook together for 1โ2 minutes, adding a splash of pasta water if needed to achieve a creamy consistency.
Step 7: Garnish and Serve
- Plate the pasta and sprinkle each serving with toasted breadcrumbs for a delightful crunch.
- Garnish with a fresh basil leaf and serve immediately.
Serving Suggestion
Pair this aromatic and flavorful dish with a crisp white wine like Vermentino or Sauvignon Blanc. Enjoy your swordfish and mint pasta as a sophisticated yet comforting meal!
