Pasta With Swordfish Tomato and Eggplant Rigatoni Con Pesce Spada Recipe
Ingredients
- Kosher salt
- 1/4 cup (60ml) extra-virgin olive oil, plus more as needed
- 1/2 pound (225g) eggplant (about two-thirds of a large eggplant), cut into 1/2-inch dice (see note)
- 1 medium clove garlic, gently crushed under the flat side of a knife
- 3/4 pound (340g) swordfish, skin removed, flesh cut into 1/2-inch pieces
- 1/2 pound (225g) rigatoni or spaghetti
- 8 ounces (225g) ripe cherry or other small tomatoes, cut into 1/2-inch pieces
- 1/4 cup (60ml) dry white wine
- 1 teaspoon minced fresh mint and/or oregano leaves
Instructions
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