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CHICKEN - SWORDFISH - Sicilian Penne with Swordfish [or Chicken], Eggplant and Cherry a Tomatoes
Nb persons: 6
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| Sicilian Penne with Swordfish and Eggplant Cooking Channel Recipe courtesy of Giada De Laurentiis 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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