Many Sicilian dishes feature swordfish, since it is very plentiful in the waters surrounding the island. Eggplant is also found in many dishes from this area, but I prefer the texture and taste of Japanese eggplants over the larger ones because their seeds are so tiny; there is also no need to salt the cubed eggplant because they aren’t as bitter as the fully mature ones can be.

　　

Ingredients

4 to 6 servings

　　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

　　

Step 1

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain.

　　

Step 2

Meanwhile, place a large, heavy skillet over medium-high heat. Add the 1/3 cup olive oil, the garlic, red pepper flakes, and the 1/4 cup parsley. Stir and cook until fragrant, 1 or 2 minutes. Add the eggplant and cook until tender, about 5 minutes. Use a slotted spoon to remove the eggplant from the pan and set aside. Season the swordfish cubes with salt and pepper.

　　

Step 3

Add the remaining 2 tablespoons of olive oil to the same pan, and cook the swordfish over medium-high heat until opaque, about 5 minutes, turning with a rubber spatula once or twice. Add the white wine and cook until almost evaporated, about 2 minutes. Turn off the heat. Add the tomatoes, eggplant, drained pasta, and the remaining 1/3 cup of parsley and stir. Drizzle with extra-virgin olive oil and sprinkle with more salt and pepper to taste. Stir to combine and serve.

　　Everyday Pasta