Paccheri with swordfish eggplant sauce

25/09/2013 - Ingredients for 4 people:

- 400 g paccheri "Benedetto Cavalieri"
- 2 aubergines
- 300 g swordfish
- 250 g cherry tomatoes "Masseria Dauna"
- 2 cloves of garlic from Nubia
- 1 chilli
- Sicilian Extra Virgin Olive Oil from Castelluzzo

Articolo tratto da: Anne to London

Ingredients for 4 people:

- 400 g paccheri "Benedetto Cavalieri"
- 2 aubergines
- 300 g swordfish
- 250 g cherry tomatoes "Masseria Dauna"
- 2 cloves of garlic from Nubia
- 1 chilli
- Sicilian Extra Virgin Olive Oil from Castelluzzo

Cut the eggplant into thick slices about 2 cm. Place in a colander, sprinkle with coarse salt and put a weight on top. Leave there for 2 hours until the excess moisture is drained. Then remove the salt and cut into pieces. Fry in olive oil.

Fry the garlic and chili in a little olive oil. Add the diced swordfish and the halved tomatoes and simmer for 5 minutes. Now add the eggplant.

Cook the paccheri for 15 minutes until al dente. Drain and mix with the sauce.

Buon appetito.