Directions
Pasta with swordfish and mint is a dish that beautifully captures the essence of Sicilian cuisine. With fresh and aromatic flavors, this recipe brings the taste of Sicily to your table. Follow along as we guide you through this delightful dish, from ingredients to step-by-step preparation, all aimed at creating a unique and delicious meal.
Ingredients
To make this exquisite dish, it’s important to use fresh, high-quality ingredients. Here’s what you’ll need:
- 400 g of paccheri (or any short pasta of your choice)
- 300 g of fresh swordfish, chopped into cubes
- 1 large eggplant, diced
- 250 g of cherry tomatoes
- A small bunch of fresh mint
- 1 small onion
- 2 cloves of garlic
- 100 ml of brandy or white wine
- 50 g of breadcrumbs
- Extra virgin olive oil, to taste
- Salt and pepper, to taste
- Fresh chopped parsley for garnish
Step-by-Step Preparation
1. Prepare the Ingredients
Start by finely chopping the parsley—this step adds freshness to the dish. Then, cut the swordfish into roughly 2 cm cubes.
2. Sauté the Aromatics
Heat a drizzle of extra virgin olive oil in a large skillet. Add a few sprigs of fresh mint and a whole, unpeeled clove of garlic to infuse the oil with fragrance. Once the oil is hot, stir in the chopped parsley and a pinch of salt.
3. Cook the Swordfish
Add the cubed swordfish to the skillet and sauté it until it’s cooked through. Season with salt and pepper. Once the fish turns white and tender, deglaze the pan with brandy (or white wine). If you’re cooking with brandy, tilt the skillet slightly to create a controlled flame for safety.
4. Prepare the Vegetables
Once the alcohol has evaporated, transfer the swordfish to a plate. In the same skillet, add a bit more oil and sauté the sliced onion until translucent. Then, add the quartered cherry tomatoes, chopped mint, and basil. Let it cook for about 5 minutes.
5. Create the Sauce
Pour in some white wine and allow the alcohol to evaporate. Reduce the heat and let it simmer slowly. Meanwhile, toast the breadcrumbs in a separate pan with a little olive oil until golden and crispy.
6. Cook the Eggplant
Wash and dice the eggplant. Fry it in hot oil until it turns golden. After cooking, drain the excess oil by placing it on a paper towel.
7. Cook the Pasta
Bring a pot of salted water to a boil and cook the paccheri (or your chosen pasta) until al dente. Drain the pasta, reserving a bit of the cooking water. Add the pasta to the skillet with the swordfish and tomato sauce, mixing well. Add a ladle of the reserved cooking water to help bring the sauce together.
8. Final Touches
Gently fold the swordfish and eggplant into the sauce, being careful not to break the pasta. Turn off the heat and serve hot. Garnish each plate with the toasted breadcrumbs, a basil leaf, and a few fresh mint leaves for an extra burst of flavor.
Tips to Enjoy Pasta with Swordfish and Mint
This dish is versatile—serve it hot for a comforting meal or chilled as a delicious pasta salad, perfect for summer lunches. The aroma of this dish will fill your kitchen and transport you to the heart of Sicily.
Conclusion: A Dish to Share
Pasta with swordfish and mint isn’t just a delightful recipe, it’s a way to experience the authentic flavors of Sicily. The combination of fresh mint, juicy tomatoes, and tender swordfish creates a beautiful harmony of flavors. Whether it’s a family dinner or a gathering with friends, this dish will win everyone over. Prepare it with love, and share the joy of a meal from the Sicilian tradition!
