Sicilian Pasta with Swordfish and Eggplant
Delight in Sicilian tradition with Swordfish, Eggplant, and Pasta. A gluten-free dish with a delicate swordfish flavor, paired perfectly with smoky eggplant and fresh basil. Perfect for pasta lovers!
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Cooking tools:
- Kitchen scale
- Chef's knife
- Cutting board
- Skillet
- Pot
- Mixing bowl
- Wooden spoon
- Ladle
- Measuring cup
- Measuring spoon
- Stove
- Plate
Ingredients
- Swordfish: 250 g of
- Aubergine/Eggplant: 2
- Pine nuts: 20 g of
- Italian canned tomatos: 400 g of
- White wine: 50 ml of
- GF Pasta dried: 280 g of
- Garlic: 2 cloves of
- Basil leaves: 1 handful of
- Extra Virgin olive oil: 5 tbsp. of
- Salt: to taste
- Grounded black pepper: to taste
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