Sicilian Pasta with Swordfish, Tomato, and Eggplant
A Sicilian classic featuring swordfish, sweet tomatoes, and golden eggplant, tossed with pasta for a fresh and satisfying summer dish.
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Cooking tools:
- Pot
- Skillet
- Slotted spoon
- Paper towel
- Wooden spoon
- Colander
- Measuring cup
- Stove
- Chef's knife
- Cutting board
- Tongs
- Serving bowl
- Spoon
Ingredients
- Kosher salt for pasta water and seasoning
- 1/4 cup extra-virgin olive oil, plus more for finishing
- 1/2 pound eggplant, cut into 1/2-inch dice
- 1 medium garlic clove, gently crushed
- 8 oz ripe cherry tomatoes, cut into 1/2-inch pieces
- 3/4 pound swordfish, skin removed, cut into 1/2-inch pieces
- 1/2 pound rigatoni or spaghetti
- 1/4 cup dry white wine
- 1 teaspoon minced fresh mint and/or oregano leaves
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