Paccheri with Swordfish Eggplant and Tomato
Ingredients
- 350 g paccheri (- 12 oz)
- 2 swordfish steaks (- about 1.5 cm (½ 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)
Instructions
Paccheri with Swordfish, Eggplant and Tomato serves 4 original recipe by recipesfromitaly.com.
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