Paccheri with swordfish, eggplant and cherry tomatoes

Paccheri with swordfish, aubergines and cherry tomatoes: We absolutely love paccheri. When I first discovered this particular pasta, I thought it would be served stuffed because you see, paccheri are not a very popular pasta outside of Italy. You must have experienced it just to explain what it is. It may seem strange to Italians, but paccheri are mostly only available in specialty shops or from local pasta makers like us at Pasta Nostra USA.

We spend a lot of time with our customers, explaining this and that pasta to the delight of many. When we have the opportunity, we have fun demonstrating how we make the most unusual shapes of pasta.

If you want to make a great impression with minimal effort, then paccheri with swordfish, aubergines and cherry tomatoes are the dish for you. When I can find fresh swordfish, I make it often and it’s always a hit. It is a very tasty first course, with Mediterranean aromas and flavors.

If you want you can replace the basil with mint, which will make the flavor of this pasta even more special!

Paccheri with swordfish, eggplant and cherry tomatoes: Ingredients for 3 people

250 gr paccheri or short pasta
250 gr of eggplant
200 gr of swordfish
150 gr of cherry tomatoes
1/2 glass of white wine
1 clove of garlic
Peanut oil
extra virgin olive oil
basil

Cut the aubergines into cubes and fry them in plenty of peanut oil until golden brown.
Then lay them on absorbent paper to remove excess oil and keep them aside.
In a large non-stick pan, fry a clove of garlic, then add the diced swordfish and brown it just long enough to brown.
Deglaze with the wine, raise the heat and when it has evaporated, add the cherry tomatoes cut into quarters.
Season with salt and cook for five minutes.
After boiling the pasta in abundant salted water, toss it in a pan with the sauce, aubergines and fresh basil. Add a little cooking water from the pasta and a drizzle of extra virgin olive oil.