This is another typical Sicilian dish. Sicily is very famous for its fresh fish. This pasta can be made with different fresh herbs. I personally like it with continental parsley and mint, but basil goes well with it too. It is usually served with busiati and you can have a go at making some by following my step by step instructions on How to make busiati in the Techniques page of this site, or you can easily serve it with short pasta. This time I have chosen to make it with sedanini lisci where lisci means smooth and to serve it with some finely grated Parmigiano Reggiano on the top. So, once again, I seem to be breaking some rules. Ridged pasta (rigata) is usually considered a better option for tomato based sauces as they tend to hold more sauce, but since fish has a delicate flavour, I wanted something more refined and less rough. As for the cheese, I already broke the “you-should-not-serve-cheese-on-pasta-with-fish” rule when I made Farfalle with salmon as to me taste is more important than rules and I think this pasta tastes so much better with Parmigiano than without it.
Ingredients for 4 persons:
200 gms swordfish, cubed
400 gms tomatoes, tinned
1 medium (or 2 small) onions, thinly sliced
3 tbsp extra virgin olive oil
1 tbs fresh parsley and/or mint and/or basil, finely chopped
1 medium eggplant
1/4 glass white wine
Salt to taste
Parmigiano Reggiano, finely grated to serve
Cube the swordfish into 1.5 x 1.5 cm pieces and keep aside.
Thinly slice the onions and put them in a frying pan with the extra virgin olive oil. Sauté on a low fire until the onion is soft and translucent.
Add the cubed swordfish and cook it on all sides. Add the white wine and raise the flame to burn the alcohol off.
Add the tomatoes, lower the flame and let the sauce cook for at least 20 minutes. You may need to add a little water to keep the sauce from drying up.
In the meantime, cube the eggplant into 3 x 3 cm pieces and put them in a bowl filled with salty water. Keep them in the water for half an hour. This will make the eggplant less bitter.
Remove the eggplant from the water and dry it well. Deep fry it in hot vegetable oil and add to the cooked swordfish and tomato sauce. Add the chopped herbs and mix well.
Cook the sedanini lisci following the steps on How to cook pasta “al dente” in the Techniques page of this site, but drain it 1 minute before it is cooked as it will finish cooking together with the sauce. Put the drained pasta in the frying pan with the swordfish sauce, add a drizzle of extra virgin olive oil and mix well while cooking it on a slow flame for 1 or 2 minutes.
Serve with thinly grated Parmigiano Reggiano on the top.