Penne with Swordfish and Eggplant Recipe | Epicurious

Ingredients

• 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