Busiate with Swordfish, Eggplant, and Mint

Name: Busiate with Swordfish, Eggplant, and Mint
Total time: 3600 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 14 oz (400 grams) durum wheat busiate pasta; 2 slices swordfish; 1 eggplant; 2 cups tomato purée (500 ml); as needed Extra virgin olive oil,; 2 cloves garlic; 1/2 cup dry white wine (about 120 ml); Salt and pepper; Mint

Malito Daniela @cook_14545883

Sicilia

Difficulty: ★ ☆ ☆
A Mediterranean-inspired pasta dish, perfect for summer, made with classic Southern Italian ingredients: eggplant, swordfish, tomato, and mint.
This simple and quick recipe will give you a taste of Sicily.

Malito Daniela @cook_14545883

Saved

Ingredients

About 60 minutes

Serves 4 servings

14 oz (400 grams)durum wheat busiate pasta
2 slicesswordfish
1eggplant
2 cupstomato purée (500 ml)
as neededExtra virgin olive oil,
2 clovesgarlic
1/2 cupdry white wine (about 120 ml)
Salt and pepper
Mint
Main dishes

Saved

Steps

About 60 minutes

1

Gather all the ingredients.
2

Trim the ends off the eggplant and cut it into evenly sized cubes.
3

Soak the eggplant cubes in a bowl of salted water for at least 30 minutes to remove bitterness.
4

Drain the eggplant and pat dry with paper towels before frying in hot extra virgin olive oil.
5

As you fry the eggplant, transfer it to a large plate lined with paper towels to absorb excess oil, then season with salt.
6

Remove the skin from the swordfish and cut it into cubes.
7

In a skillet, sauté the garlic in extra virgin olive oil until golden. Add the swordfish and deglaze with the white wine. Add the eggplant and tomato purée, and cook for about 15 minutes.
8

Cook the pasta in salted boiling water.
9

Drain the pasta and toss it in the skillet with the swordfish and eggplant sauce.
10

Serve hot and garnish with a few mint leaves for aroma.
11

Tips:
• Choose fresh (not frozen) swordfish for better flavor.
• If possible, use homemade tomato sauce instead of bottled sauce.
• Fry the eggplant in batches to keep the oil hot and the eggplant crispy.
12

Mistakes:
• Don’t fry the eggplant without soaking it in salted water first, as this removes its typical bitterness.
• Don’t cook the mint; add it at the end to garnish and flavor the dish.