SicilianItalian
Calamarata with Swordfish, Fried Eggplant and Pine Nuts
by Chef in Camicia · 306K subscribers on YouTube
A delightful pasta dish combining calamari-shaped pasta with swordfish, fried eggplant, yellow cherry tomatoes, and toasted pine nuts. A modern take inspired by Sicilian flavors.
- Difficulty
- medium
Ingredients
11 items- Pine Nutsfor toasting
- Calamarataor any pasta of choice
- Yellow Cherry Tomatoesyellow cherry tomatoes, halved
- 1 pcsGarlicone clove
- Olive Oilfor cooking
- Swordfishcut into cubes
- Eggplantcut into cubes, fried
- White Winefor deglazing
- Saltto taste
- Black Pepperto taste
- Basila few leaves
Method
- Cut the eggplant into small cubes and fry in hot oil until golden brown. Drain on paper towels.
- Cut the swordfish into small cubes.
- Heat a drizzle of olive oil in a pan with a clove of garlic. Add the swordfish cubes and sauté for about 2 minutes. Deglaze with white wine.
- Add the halved yellow cherry tomatoes, a pinch of salt, and a few basil leaves. Cover and cook for about 10 minutes.
- Meanwhile, cook the calamarata pasta in salted boiling water until al dente.
- Toast the pine nuts in a dry pan for 2 minutes until lightly golden.
- Drain the pasta and add it to the tomato and swordfish sauce. Add the fried eggplant and toasted pine nuts. Toss everything together and serve.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
