Messina-Style Pasta with Swordfish

Method

1. Remove the skin from the swordfish and cut it into cubes.
2. Cut the eggplant into cubes.
3. Make a small incision in each cherry tomato (do not cut in half).
4. Finely chop half an onion.
5. In a pan, heat abundant extra virgin olive oil with a clove of garlic and two chili peppers. Sauté until fragrant.
6. Add the cherry tomatoes and eggplant to the pan. Cook on high heat with salt, pepper, and a handful of sugar for about 5 minutes to caramelize.
7. Add a few anchovies and torn basil leaves. Stir well.
8. Taste the sauce and set it aside.
9. In the same pan (or another), add a little oil, a garlic clove, and a sprig of parsley. Add the swordfish cubes and sear on high heat for 3–4 minutes.
10. Remove the garlic clove and parsley sprig.
11. Deglaze with white wine and let the alcohol evaporate for about 1 minute.
12. Pour the tomato–eggplant sauce into the pan with the swordfish and mix.
13. Grate the zest of one lemon and one orange, then add to the sauce.
14. Meanwhile, bring salted water to a boil and cook 500 g of pasta (e.g., mezzi rigatoni).
15. While the pasta cooks, toast and roughly chop a handful of almonds.
16. When the pasta is 2 minutes from al dente, transfer it to the sauce and finish cooking, stirring well.
17. Serve the pasta with crushed almonds and fresh parsley leaves. Optionally, grate some ricotta salata on top.