Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Orecchiette con Melanzane, Pomodori Freschi e Pesce Spada

Orecchiette with Eggplant, Fresh Tomatoes, and Swordfish

Name: Orecchiette with Eggplant, Fresh Tomatoes, and Swordfish
Total time: 1800 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 1 pound orecchiette (about 480 grams); 2 large eggplants; 1 fresh shallot; 2 large fresh tomatoes; as needed Extra virgin olive oil,; 1 garlic clove; 1 small bunch fresh parsley; as needed Salt,; as needed Black pepper,

Fabio Del Buono @FabioMasterChef

Paola

Orecchiette with Eggplant, Fresh Tomatoes, and Swordfish

Fabio Del Buono @FabioMasterChef

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Ingredients

30 minutes

Serves 4 servings

1 poundorecchiette (about 480 grams)
2large eggplants
1fresh shallot
2large fresh tomatoes
as neededExtra virgin olive oil,
1garlic clove
1small bunch fresh parsley
as neededSalt,
as neededBlack pepper,

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Steps

30 minutes

1

Bring a large pot of salted water to a boil for the orecchiette.
2

Wash and trim the eggplants, cut them into small cubes, and set aside.
3

Wash and trim the tomatoes, cut them in half, remove the seeds, dice them, and set aside.
4

In a skillet, heat olive oil and finely chopped shallot. Sauté until softened, then add the eggplant cubes. Season with salt, black pepper, and chopped parsley. Cook for about 10 minutes.
5

Meanwhile, cut the swordfish into small cubes and set aside.
6

After about 10 minutes, add the diced tomatoes to the skillet and cook for about 5 minutes.
7

Next, add the swordfish cubes, season with salt, and cook for another 5 minutes.
8

Drain the orecchiette when al dente and toss them in the skillet with a little pasta cooking water, a drizzle of extra virgin olive oil, and chopped parsley. Cook together for a few minutes.
9

Plate and serve topped with finely chopped parsley and black pepper.