Pasta with eggplant, swordfish and tomatoes is Sicily on a plate. This pasta dish is packed with flavor: made with fried eggplant; sweet cherry tomatoes; delicate swordfish; fresh mint and topped with chopped almonds for texture. And best of all this easy recipe is ready in about 30 minutes!
This swordfish pasta recipe was inspired by a dish I enjoyed while sitting in a charming outdoor terrace at a restaurant in Castelbuono, Sicily this summer. The setting was beautiful and I was surrounded by family, what could be better?
This pasta with swordfish, eggplant and tomatoes was delicious, so I knew right then that I'd have to recreate it at home! To me this dish is pasta alla Norma; pesto alla Trapanese with swordfish tossed in, all combined in one plate. A beautiful balance of flavors and textures!
Here's why we love this pasta with swordfish, eggplant and tomatoes recipe!
Although mostmay consider this to be mainly a summer dish, I don't see why this pasta can't be enjoyed any time of year. Here's why!
- Pasta with swordfish, eggplant and tomatoes is a meal in one plate: with the added swordfish for protein, this pasta can be served as a main dish.
- This recipe comes together in about 30 minutes. Aside from the time it takes to fry the eggplant, by the time you boil your pasta, the dish is complete!
- It's quick and simple, therefore perfect for a weeknight meal and yet elegant enough for weekend gatherings.
Ingredient List
- Swordfish: definitely an expensive fish however in this recipe a little goes a long way so it's definitely worth the splurge! But if you can't find swordfish I would recommend other firm white fish varieties such as halibut; grouper or mahi-mahi.
- Pasta: I used a traditional Sicilian pasta, busiate. Not always easy to find but you can make homemade busiate with my easy recipe or substitute any medium length pasta of your choice such as penne, rigatoni, gemelli or fusilli to name a few.
- Cherry tomatoes: if not available, may be replaced with canned diced tomatoes in a pinch.
- White wine: if you don't wish to add wine, replace with vegetable broth.
- Mint: can be replaced with fresh basil.
- Almonds: Roasted and unsalted, roughly chopped or processed in your food processor for a finer texture. For a nut-free version of this recipe, top your pasta with muddica (crispy toasted breadcrumbs).
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
How to make Pasta with Eggplant, Swordfish and Tomatoes
- Prepare the ingredients: cut eggplant into cubes; trim skin from swordfish and cut into cubes; halve cherry tomatoes; roughly chop the almonds. Bring a large pot of salted water to a boil.
- Heat 4 tbsp. of olive oil over medium heat in a large skillet, add 1 clove minced garlic, eggplant, salt and cook, stirring, until the eggplant is evenly browned and soft, 8-10 minutes. Transfer to a bowl and set aside.
- At this point, cook your pasta until al dente, while you finish preparing the sauce. In the same skillet, add 1 tbsp. additional olive oil and brown the swordfish cubes; minced garlic clove and a pinch of salt, for 1 minute. Pour in the white wine and cook an additional minute, until it evaporates.
- Add the cherry tomatoes, a pinch of salt and cook, stirring for 5 minutes.
- Return the eggplant to the skillet, stir it in along with a few hand torn mint leaves.
- Drain the pasta (reserving some of the cooking water) and add to the skillet with the sauce. Stir well to combine adding a ladle or two of pasta water, if needed, to help the sauce adhere to the pasta. Top with a few extra mint leaves and a drizzle of olive oil. Serve hot topped with a spoonful of chopped almonds.
Recipe FAQs
If you don't have access to traditional busiate pasta, you have a few options. Make your own homemade busiate or replace with other medium length pasta such as penne; rigatoni; gemelli or fusilli.
If you wish to omit the almonds due to a nut allergy, try replacing them with another classic Sicilian pasta topping: muddica! These crispy toasted breadcrumbs sautéed in olive oil, just like in this breadcrumb pasta recipe, will add great flavor and texture to this dish.
Replace the swordfish with other firm white fish such as grouper; halibut or mahi-mahi.
If you tried this recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how much you enjoyed it in the 📝 comments below. Thanks for visiting!
More Sicilian swordfish recipes!
Pasta with Eggplant, Swordfish and Tomatoes
Ingredients
- 250 grams swordfish
- 6 tbsp. olive oil divided
- 1 medium eggplant about 1 lb or 450 grams
- 2 cloves garlic
- ¼ cup white wine
- 250 grams cherry tomatoes
- handful mint leaves hand torn
- 200 grams pasta busiate or other medium length pasta such as penne, rigatoni, fusilli or gemelli
- 40 grams roasted unsalted almonds about 4 tbsp., roughly chopped or processed in food processor until desired texture.
Instructions
- Prepare the ingredients: cut eggplant into cubes; trim skin from swordfish and cut into cubes; halve cherry tomatoes; roughly chop the almonds.
- Bring a large pot of salted water to a boil.
- Heat 4 tbsp. of olive oil over medium heat in a large skillet, add 1 clove minced garlic, eggplant, salt and cook, stirring, until the eggplant is evenly browned and soft, 8-10 minutes. Transfer to a bowl and set aside.
- At this point, add pasta to the boiling water and cook until al dente, while you finish preparing the sauce.
- In the same skillet, add 1 tbsp. additional olive oil and brown the swordfish cubes; minced garlic clove and a pinch of salt, for 1 minute. Pour in the white wine and cook an additional minute, until it evaporates.
- Add the cherry tomatoes, a pinch of salt and cook, stirring for 5 minutes.
- Return the eggplant to the skillet, stir it in along with a few hand torn mint leaves.
- Drain the pasta (reserving some of the cooking water) and add to the skillet with the sauce. Stir well to combine adding a ladle or two of pasta water, if needed, to help the sauce adhere to the pasta.
- Top with a few extra mint leaves and a drizzle of olive oil. Serve hot topped with a spoonful of chopped almonds.
Notes
- If you don't have access to traditional busiate pasta, you have a few options. Make your own homemade busiate or replace with other medium length pasta such as penne; rigatoni; gemelli or fusilli.
- If you wish to omit the almonds due to a nut allergy, try replacing them with another classic Sicilian pasta topping: muddica! These crispy toasted breadcrumbs sautéed in olive oil, just like in this breadcrumb pasta recipe, will add great flavor and texture to this dish.
- Substitutes for swordfish include other firm white fish such as grouper; halibut or mahi-mahi.
Richard T Losacano
Just did the swordfish, eggplant pasta dish and it was great. I added a little paste as is my way. Used last of cherry tomatoes from garden. I have added pesce spada to sauce with melanzane, but liked with sauteed tomatoes. Couple weeks ago I did your fried green peppers, also great. With leftovers I mixed with scrambled eggs, yumm.
My grandfather is from Messina province, the village of Roccella Valdemone. It's near Randazzo and faces Mt. Etna. We were lucky to have lived near Castiglione di Sicilia for 2 wonderful years. It really spoils you. We made such great friends and we return every year.
Really enjoy your blog, Rich Losacano
Nadia
Hi Richard, I'm so glad to hear you enjoyed this swordfish recipe. I'm sure your garden fresh tomatoes were delicious in the sauce! And also glad to hear you enjoyed the fried peppers, I agree they are delicious with eggs. Sounds like the perfect lunch! I have yet to visit the area of Randazzo but it is on my to do list. To be honest with you the mountain road from Naso to Randazzo is a little intimidating to me, all those hills and curves, but we will attempt it! We also return to Sicily each year and we still have so much more to explore. Thank you for your kind feedback Richard, I truly appreciate it!