Ingredients
- 200g of Fresh pasta
- 200g of Swordfish
- 150g of Cherry tomatoes
- One Eggplant
- 2 tablespoons of Extra virgin olive oil
- Half a glass of White wine
- Parsley
- Salt and pepper to taste.
Proceedings
Fresh pasta with swordfish eggplant cherry tomatoes is a really tasty seafood one-pot meal that is quite simple to prepare and is perfect for a meal with friends.
As an alternative to fresh pasta, classic semolina pasta can be used, reducing the quantities to 75g per serving.
To prepare this recipe, I used this pot and pan.
Proceedings
1 Done | Wash the cherry tomatoes cut them in half |
2 Done | Wash the eggplant and cut it into cubes |
3 Done | Cook them in a high-sided pan with a little water and oil and season with salt and pepper |
4 Done | Meanwhile, cut the swordfish into cubes. |
5 Done | When the vegetables are almost cooked, add the swordfish and deglaze with wine |
6 Done | Meanwhile, cook the pasta in a pot with plenty of salted water. |
7 Done | Drain the pasta al dente and combine it with the sauce in the pan |
8 Done | Sauté it to blend the flavors and season with chopped parsley |
