A tasty and fresh pasta dish with swordfish, eggplants, and herbs.
Wash and dry the eggplants. Cut them into thin slices.
Heat a grill pan and grill the eggplants for a few minutes until tender. Set aside.
Wash the tomatoes, remove the stem, and cut them into cubes, removing the seeds.
Toast the pine nuts in a pan without adding oil and set aside.
Soak the raisins in a little white wine.
Remove the skin from the swordfish and cut it into cubes.
Chop the parsley and mint, keeping some whole leaves for garnish.
In a large pan, sauté two cloves of garlic with the anchovy fillets. Add the swordfish and sauté for a few minutes.
Deglaze with white wine and add the tomatoes, olives, squeezed raisins, and cook for another 5 minutes.
Bring a pot of salted water to a boil and cook the trofie. Drain the pasta, reserving some cooking water.
Toss the pasta in the pan with the sauce, adding cooking water if necessary. Adjust salt and pepper.
Serve hot, garnishing with toasted pine nuts and mint leaves.
Store in an airtight container in the refrigerator for up to 2 days.
Ideal for a summer dinner, it can be prepared in advance and baked in foil. Serve with a chilled white wine.
Italia, Sicilia
| Energy (kcal) | 166.56 |
| Carbohydrates (g) | 4.29 |
| of which Sugars (g) | 4.29 |
| Fat (g) | 14.7 |
| of which Saturates (g) | 2.12 |
| Protein (g) | 3.15 |
| Fiber (g) | 1.74 |
| Sale (g) | 0.7 |
