Marc Vetris Rigatoni with Swordfish Tomato and Eggplant Fries
Ingredients
- 12 ounces refrigerated extruded Rigatoni, or 10 ounces boxed dried rigatoni
- 2 tablespoons olive oil
- 1/4 cup finely chopped onion
- 1 clove garlic, smashed
- 8 ounces grape tomatoes, halved lengthwise
- Salt and freshly ground pepper
- 1 pound swordfish, cut into 3/4-inch cubes
- Juice of 1/2 lemon
- 15 fresh basil leaves
- Eggplant Fries (recipe follows)
- Eggplant Fries
- 1 Italian globe eggplant, about 1 pound
- Canola oil for deep-frying
- 2 cups whole milk
- 1 cup all-purpose flour
- Salt and freshly ground pepper
Instructions
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