Sicilian penne with swordfish and eggplant from Giada De Laurentiis is simple yet elegant
One of the meatiest seafoods in the ocean meets an equally satisfying vegetable in this pasta dish from Food Network star Giada De Laurentiis.
Full of flavor, this is a delicious recipe that must be tried.
De Laurentiis pasta dish features cubed swordfish
The chef’s recipe calls for penne, olive oil, minced garlic cloves, red pepper flakes, chopped fresh flat-leaf parsley, diced Japanese eggplant, cubed swordfish steaks, white wine and halved cherry tomatoes.
In her cookbook Everyday pastaDe Laurentiis says of this dish: “Many Sicilian dishes contain swordfish, as it is very abundant in the waters surrounding the island.
The Simply Giada star explained her thinking by going with Japanese eggplant for this dish. “Eggplant is also found in many dishes in this region, but I prefer the texture and taste of Japanese eggplants to the larger ones because their seeds are so small; nor is it necessary to salt cubed eggplants as they are not as bitter as those that are fully ripe.
Get the full recipe from Chef De Laurentiis’ cookbook Everyday pasta or on the Food Network website.
The chef’s dish is a quick and easy weeknight dinner
De Laurentiis’ meal is an excellent choice for the weeknight table; that’s how it’s done quickly.
The chili flakes and parsley are heated in a large oiled skillet, “until fragrant”. Eggplant is added and cooked until soft. De Laurentiis then asks that the eggplant be removed from the pan and set aside to make way for the swordfish seasoned with salt and pepper.
A little more olive oil is added to the pan and the fish is cooked in it “until opaque”. White wine is added and the mixture simmers until the wine has evaporated.
At this point, De Laurentiis says to add the halved tomatoes, cooked pasta and eggplant, along with chopped parsley. The dish is drizzled with extra virgin olive oil and ready to serve!
Critics loved the chef’s quick and delicious pasta recipe
Home cooks on the Food Network site raved about De Laurentiis’ lighter pasta recipe, especially how quickly it comes together as well as its satisfying ingredients.
“I’m not a pasta fan, but WOW… I loved it. Most pasta leaves me with a too full feeling that I hate. It was great with lots of flavor,” one person wrote.
Another reviewer said: “As always, Giada has very simple, quick and very good recipes. i love how the eggplant absorbs all the flavor of the garlic and the different textures are [sic] also nice too. I liked it!”
Finally, an amateur cook wrote: “An excellent recipe combining the best of three ingredients in a light and unusual dish. … It opens up new possibilities when I have too much swordfish. Really charming and elegant. My guests loved it. »
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