Sicilian Penne with Swordfish and Eggplant

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: North and South

Rated: 4 stars out of 5Rate itRead users' reviews (74)

RECIPE
COMMENTS & REVIEWS(74)

Cook Time:
15 min
Level:
Easy
Yield:
4 to 6 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 15 min
Total:: 30 min

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Ingredients

1 pound penne pasta
1/3 cup olive oil, plus 2 tablespoons
3 garlic cloves, minced
1/2 teaspoon red chili flakes (plus more to taste)
1/4 cup chopped fresh flat-leaf parsley, plus 1/3 cup
4 Japanese eggplants, ends trimmed, thinly sliced lengthwise, then cut into squares
1 pound swordfish steaks, skin removed, cut into 1-inch cubes
1/3 cup white wine
2 cups halved teardrop or cherry tomatoes (red, yellow or a blend)
Extra-virgin olive oil, for drizzling
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

Directions

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, about 8 to 10 minutes. Drain pasta.

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

Using the same pan, over medium-high heat, add the 2 remaining tablespoons of olive oil and cook the swordfish until opaque, about 5 minutes. Add the white wine and cook until almost evaporated, about 2 minutes. Turn off the heat. Add the tomatoes, eggplant, cooked pasta, the remaining 1/3 cup parsley and stir. Drizzle with extra-virgin olive oil and sprinkle with the salt and pepper. Stir to combine.

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Comments & Reviews

recipe Sicilian Penne with Swordfish and Eggplant
Matt El Cajon, CA 09-21-2009
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As Always Awesome from Giada
Rated: 4 stars out of 5

This recipe took a little longer to prepare than stated but it was really good. I used scallops instead of swordfish and it... turned out great. Makes a lot of food. I sprinkled parmesan cheese on top of my plate as well. Very nice taste.Read more
recipe Sicilian Penne with Swordfish and Eggplant
Carol Kenmore, NY 09-18-2009
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Very Blah!!
Rated: 1 stars out of 5

I am a huge Giada fan and almost all of her recipes are excellent! This one, however, was not very good. It was very... tasteless. Swordfish is quite expensive and it did nothing to add to the flavor of this dish. This is not a recipe I would ever make again. Read more
recipe Sicilian Penne with Swordfish and Eggplant
amy geneseo, NY 09-16-2009
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Fresh-Flavorful-Fantastic
Rated: 5 stars out of 5

Absolutly wonderful! Great flavor and very easy to make. Everyone raved about this dish.
recipe Sicilian Penne with Swordfish and Eggplant
caroline ruskin, FL 09-14-2009
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This takes me back to the mediterranean
Rated: 5 stars out of 5

It is the simplicity of the ingredients that make this dish. Japanese eggplant is very tender even with the skin. I found it... hard to find so now grow it in a big pot in my garden. I sear the fish to avoid it drying out and season well . The hint of heat from the red pepper is important but for me the star is the olive oil.Read more
recipe Sicilian Penne with Swordfish and Eggplant
Jeff South Boston, MA 09-10-2009
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Very fresh and flavorful. Two modifications make it 'excelletn'
Rated: 4 stars out of 5

The eggplant, swordfish and good EVOO make this a keeper. Instead of adding raw cherry tomatoes, I slow-roasted cut cherry... tomatoes in a 275F oven for an hour. Topped them with EVOO, balsamic, garlic, salt, pepper and a little sugar. The intensified tomato flavor added more pop. Also added some lemon zest to the sofrito as well. Try it.Read more
recipe Sicilian Penne with Swordfish and Eggplant
Suzanne Alexandria, VA 06-08-2009
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Great Mix of Flavors
Rated: 5 stars out of 5

I love swordfish and eggplant, so I just had to try this recipe. It was delicious! I took the advice of others and reduced... the amount of pasta, but there was still too much (it fed me for days). I couldn't find any japanese eggplants, so I used a large purple eggplant, which worked just fine. Next time I make this dish, I'm gonna try using angel hair or fettucine instead of the penne. Great recipe Giada!Read more