Sicilian Penne With Swordfish and Eggplant: A Taste of the Mediterranean

The scent of the sea always brings me back to my Nonna’s kitchen. She would hum softly as she worked, the air thick with the aroma of garlic, olive oil, and the freshest catch of the day. This Sicilian Penne with Swordfish and Eggplant is an echo of those memories, a vibrant and flavorful dish that embodies the heart of Sicilian cooking. It’s a celebration of simple, high-quality ingredients transformed into something truly special, a taste of sunshine and salty air on a plate.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4-6
• Dietary Type: Mediterranean

Ingredients

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

Equipment Needed

• Large pot
• Large, heavy skillet

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne pasta and cook until tender but still firm to the bite (al dente), stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside. Reserve about 1/2 cup of pasta water.

2. Meanwhile, place a large, heavy skillet over medium-high heat. Add the 1/3 cup olive oil, minced garlic, red chili pepper flakes, and 1/4 cup flat leaf parsley. Stir and cook until fragrant, about 1 to 2 minutes. Be careful not to burn the garlic; lower the heat if needed.

3. Add the eggplant to the skillet and cook until tender, about 5 minutes, stirring occasionally. Remove the eggplant from the pan and set aside.

4. Season the swordfish cubes with 3/4 teaspoon kosher salt and 3/4 teaspoon fresh ground black pepper. Ensure each piece is well-seasoned.

5. Using the same pan, over medium-high heat, add the remaining 2 tablespoons olive oil. Cook the swordfish until opaque, about 5 minutes, turning once halfway through. Be careful not to overcook the swordfish, as it can become dry. The internal temperature should reach 145°F (63°C).

6. Add the white wine to the pan and cook until almost evaporated, about 2 minutes, scraping up any browned bits from the bottom of the pan (this is called deglazing and adds great flavor).

7. Turn off the heat. Add the halved cherry tomatoes, cooked eggplant, cooked penne pasta, and the remaining 1/3 cup chopped flat leaf parsley. Stir to combine gently. If the pasta seems dry, add a little of the reserved pasta water to moisten.

8. Drizzle with extra virgin olive oil and sprinkle with additional salt and pepper to taste. Stir to combine thoroughly.

Expert Tips & Tricks

• Swordfish Selection: Look for swordfish steaks that are firm and have a bright, fresh appearance. Avoid any that look dull or have a fishy odor. If you can’t find fresh swordfish, frozen swordfish can be used, just thaw it completely before cooking.

• Eggplant Prep: Salting the eggplant before cooking can help to draw out excess moisture and prevent it from becoming soggy. After slicing the eggplant, sprinkle it with salt and let it sit for about 30 minutes, then rinse and pat dry before cooking.

• Pasta Water Magic: Remember to reserve some of the pasta water before draining the pasta. The starchy water helps to bind the sauce and pasta together, creating a creamier texture.

• Wine Pairing: A crisp, dry white wine like Pinot Grigio or Sauvignon Blanc pairs perfectly with this dish.

• Spice Level: Adjust the amount of red chili pepper flakes to your liking. For a milder dish, use less, or for a spicier kick, add more.

Serving & Storage Suggestions

Serve the Sicilian Penne with Swordfish and Eggplant immediately, garnished with a sprig of fresh parsley and a drizzle of extra virgin olive oil. This dish is best enjoyed warm.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the pasta in a skillet over medium heat, adding a splash of water or olive oil if needed to prevent it from drying out. Freezing is not recommended as it can affect the texture of the pasta and eggplant.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	650 kcal	33%
Total Fat	25g	38%
Saturated Fat	4g	20%
Cholesterol	40mg	13%
Sodium	500mg	21%
Total Carbohydrate	80g	27%
Dietary Fiber	10g	40%
Sugars	12g
Protein	35g	70%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use gluten-free penne pasta for a gluten-free version of this dish.
• Vegetarian: Replace the swordfish with firm tofu or more eggplant for a vegetarian option.
• Seasonal Vegetables: Feel free to substitute other seasonal vegetables like zucchini, bell peppers, or asparagus.
• Protein Alternatives: Shrimp, tuna, or chicken can be substituted for swordfish.
• Cheese: A sprinkle of grated Pecorino Romano or Parmesan cheese can add a salty, umami flavor.
• Herbs: Fresh basil or oregano can be used in addition to or instead of parsley.
• Spicy Twist: Add a dash of Calabrian chili paste for a smoky heat.

FAQs (Frequently Asked Questions)

Q: Can I make this dish ahead of time?

A: While it’s best served fresh, you can prepare the eggplant and sauce ahead of time and combine it with the pasta and swordfish just before serving.

Q: How do I prevent the eggplant from becoming bitter?

A: Salting the eggplant before cooking helps to draw out any bitterness. Rinse and pat dry before cooking.

Q: Can I use a different type of pasta?

A: Yes, you can substitute penne with other short pasta shapes like rigatoni, farfalle, or fusilli.

Q: How do I know when the swordfish is cooked properly?

A: The swordfish should be opaque and firm to the touch. An internal temperature of 145°F (63°C) ensures it is cooked through.

Q: Can I add other vegetables to this dish?

A: Absolutely! Feel free to add other vegetables like zucchini, bell peppers, or olives to customize the dish to your liking.

Final Thoughts

This Sicilian Penne with Swordfish and Eggplant is more than just a recipe; it’s a journey to the sun-drenched shores of Sicily, a celebration of simple flavors and fresh ingredients. I encourage you to try this recipe and experience the magic of Sicilian cuisine in your own kitchen. Don’t be afraid to experiment with variations and substitutions to make it your own. Share your creations and feedback – I’d love to hear how it turns out! Pair this delightful pasta dish with a chilled glass of Italian white wine for the perfect Mediterranean meal. Buon appetito!