Paccheri alla Ghiottona

Method

1. Trim the eggplant, cut into 1 cm slices, then strips, then cubes.
2. Heat olive oil in a pan, add the eggplant cubes, season with salt, and cook on high heat until golden and a crust forms (Maillard reaction). Set aside.
3. Roughly chop the red onion. Finely chop the garlic (remove the germ if present).
4. Cut the cherry tomatoes in half.
5. In the same pan, add the chopped onion and garlic with a little olive oil (add oil after the vegetables to prevent burning). Sauté until the onion becomes translucent.
6. Add the cherry tomatoes, salt, and pepper. Cook on high heat for 3–4 minutes until slightly dehydrated.
7. Add the tomato mixture to the reserved eggplant.
8. Place the whole swordfish slice in the pan with a drizzle of olive oil. Cook on high heat for 40–50 seconds per side to develop a crust (the inside remains raw/pink).
9. Return the vegetables to the pan with the fish, reduce the heat. Remove the fish, peel off the skin, then cut into strips and cubes.
10. Add the chopped fish back to the pan, add capers, cover, and let simmer on very low heat.
11. Deglaze the pan with a ladle of hot water (or pasta water if needed). Cover and continue simmering on low heat.
12. Meanwhile, cook the paccheri in salted boiling water until al dente.
13. When the pasta is ready, increase the heat under the sauce, drain the pasta and add it directly to the pan. Toss well.
14. Add fresh basil torn by hand and a drizzle of extra virgin olive oil. Serve immediately.