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Sicilian Penne with Swordfish and Eggplant

Sicilian Penne with Swordfish and Eggplant
Need a dairy free and pescatarian main course? Sicilian Penne with Swordfish and Eggplant could be a spectacular recipe to try. One portion of this dish contains roughly 28g of protein, 33g of fat, and a total of 718 calories. This recipe covers 34% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of chili flakes, cherry tomatoes, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

1
Bring a large pot of salted water to a boil over high heat.
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2
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
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3
Drain pasta.
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4
Meanwhile, place a large, heavy skillet over medium-high heat.
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5
Add the 1/3 cup olive oil, garlic, red chili flakes, and 1/4 cup parsley. Stir and cook until fragrant, about 1 to 2 minutes.
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6
Add the eggplant and cook until tender, about 5 minutes.
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7
Remove the eggplant from the pan and set aside. Season the swordfish cubes with salt and pepper.
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8
Using the same pan, over medium-high heat, add the 2 remaining tablespoons of olive oil and cook the swordfish until opaque, about 5 minutes.
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9
Add the white wine and cook until almost evaporated, about 2 minutes. Turn off the heat.
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10
Add the tomatoes, eggplant, cooked pasta, the remaining 1/3 cup parsley and stir.
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11
Drizzle with extra-virgin olive oil and sprinkle with the salt and pepper. Stir to combine.
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Salt And PepperSalt And Pepper

Equipment

DifficultyMedium
Ready In30 m.
Servings6
Health Score43
Dairy Free
DietsDairy FreePescatarian
Dish TypesLunchMain CourseMain DishDinner
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