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Sicilian Penne with Swordfish and Eggplant Recipe

Sicilian Penne with Swordfish and Eggplant

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (81)

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Average Rating:

Total Reviews: 81

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  • on July 06, 2012

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    A total waste of ingredients. LOUSY...............no flavor........
    one of the few things my husband tasted and said No Mas.

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  • on September 24, 2011

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    This pasta is so easy to make but the result is just phenomenal! My husband said it was the best pasta dish he's ever had.

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  • on September 08, 2011

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    Really good! Easy with lots of flavor!

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  • on July 25, 2011

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    I thought this was great! In my opinion you can't go too wrong with a Giada recipe. I also added asparagus, only because I had it and wanted to use it up. Overall, it was a delicious dish I would definitely make again! Thanks Giada!

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  • on November 12, 2010

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    This was fantastic! I made the recipe as written, and I liked how flavorful it was. Fresh parsley and tomatoes made it really bright. I always overcook fish when I make it, so I was nervous, but it turned out perfect! I had leftovers, which my husband is not usually fond of, but he enthusiastically ate up the rest the next night. I'll definitely make it again.

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  • on September 25, 2010

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    I cook often and pretty well from what I have been told by some brutally honest people and so to say my wife called this a 'Top 10' dish is pretty serious. It is incredibly easy to make and the flavors are there if you cook it properly.

    I cut the recipe down from 1 pound of pasta to a half and also used slightly less than a pound of fish. I could therefore see why a person who used a full pound of pasta found this dish not as satisfying. I also went for a typical eggplant as opposed to the Japanese variety and it worked just fine.

    I am not looking to 'get into it' with people, but I read in one of the reviews to add cheese and that is not only unnecessary, but it's just unheard of in Italian cooking. Fish and cheese are not mixed for an Italian dish.

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  • on September 01, 2010

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    I usually like Giada's recipes, but this one was a flop. The entire dish was sooooo bland, and this coming from someone accustomed to light seasoning is saying something. It was a big waste of a nice piece of swordfish. Definitely won't try this again.

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  • on April 03, 2010

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    Try adding lemon zest, or capers, maybe a big dump o cheese. Don't skimp on the parsley. Prepared as directed, I needed to douse my plate with cayenne to make it interesting. You could use frozen cod to save money.

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  • on February 08, 2010

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    I loved this recipe. I made one change, I used shrimp instead. Excellent!

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  • on September 21, 2009

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    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.

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