Penne With Swordfish And Eggplant Recipes

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PENNE WITH EGGPLANT SAUCE



Penne with Eggplant Sauce image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
12 ounces penne (or other short pasta)
1/4 cup extra-virgin olive oil, plus more for drizzling
2 small Japanese eggplants (about 1 pound), cut into 3/4-inch cubes
Freshly ground pepper
5 cloves garlic, thinly sliced
1 28-ounce can whole plum tomatoes, crushed by hand
1/2 teaspoon dried oregano
1/2 cup ricotta cheese
1/2 cup torn fresh basil

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
  • Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add half of the eggplant, season with salt and pepper and cook, stirring occasionally, until golden and tender, about 4 minutes; transfer to a plate using a slotted spoon. Repeat with the remaining eggplant, adding another 1 tablespoon oil to the skillet.
  • Add the remaining 2 tablespoons olive oil and the garlic to the skillet. Reduce the heat to medium and cook, stirring, until the garlic is just golden, about 3 minutes. Add the tomatoes, oregano, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes.
  • Add the pasta, eggplant and the reserved pasta cooking water to the skillet; cook, tossing, 1 minute. Season with salt and pepper. Serve topped with the ricotta and basil. Drizzle with olive oil.

PENNE WITH SWORDFISH AND EGGPLANT



Penne with Swordfish and Eggplant image

Categories     Eggplant     Swordfish     Boil

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound penne rigata
1/3 cup plus 2 tablespoons olive oil
3 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes, plus more to taste
1/4 cup plus 1/3 cup chopped fresh flat-leaf parsley
4 Japanese eggplants, ends trimmed, cut into thirds lengthwise, then cut into 1-inch pieces
1 pound swordfish steaks, skin removed, cut into 1-inch cubes
Salt and freshly ground black pepper
1/3 cup dry white wine
2 cups halved teardrop or cherry tomatoes (red, yellow, or a blend)
Extra-virgin olive oil, for drizzling

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain.
  • Meanwhile, place a large, heavy skillet over medium-high heat. Add the 1/3 cup olive oil, the garlic, red pepper flakes, and the 1/4 cup parsley. Stir and cook until fragrant, 1 or 2 minutes. Add the eggplant and cook until tender, about 5 minutes. Use a slotted spoon to remove the eggplant from the pan and set aside. Season the swordfish cubes with salt and pepper.
  • Add the remaining 2 tablespoons of olive oil to the same pan, and cook the swordfish over medium-high heat until opaque, about 5 minutes, turning with a rubber spatula once or twice. Add the white wine and cook until almost evaporated, about 2 minutes. Turn off the heat. Add the tomatoes, eggplant, drained pasta, and the remaining 1/3 cup of parsley and stir. Drizzle with extra-virgin olive oil and sprinkle with more salt and pepper to taste. Stir to combine and serve.

SWORDFISH WITH CARAMELIZED EGGPLANT AND CAPERS



Swordfish With Caramelized Eggplant and Capers image

Soft, caramelized eggplant and chunks of meaty swordfish vie for your attention in this complexly flavored main course. The eggplant, first broiled, then simmered with wine, diced fresh tomatoes, olives and capers, collapses into a silky caponata-like sauce. The swordfish, enriched with butter and spiked with garlic and herbs, becomes meltingly tender. If you'd rather not use swordfish, you can substitute fresh tuna or even chunks of boneless, skinless chicken breast. Serve it with rice, polenta or crusty bread to sop up every last, tender morsel.

Provided by Melissa Clark

Categories     dinner, seafood, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

1 1/2 pounds eggplant, cut into 1-inch cubes
2 tablespoons extra-virgin olive oil, plus more as needed
Kosher salt and black pepper
1 small red onion, halved and thinly sliced
1 cup chopped fresh tomatoes (any kind will work)
2 tablespoons unsalted butter
2 garlic cloves, grated or minced
1/3 cup dry white wine or rosé (or use chicken or vegetable broth)
2 tablespoons chopped, pitted Castelvetrano or other green olives
1 tablespoon drained capers
1 1/2 pounds swordfish, cut into 1 1/2-inch chunks (see Note)
1/4 cup chopped parsley
Torn basil leaves, for garnish
Lemon or lime juice, to taste (optional)

Steps:

  • Set a broiler rack 4 inches from the heat source, and heat the broiler. If grilling, heat your grill.
  • In a large bowl or on a rimmed baking sheet, toss eggplant with just enough oil to coat, and season with salt. Broil or grill until golden all over and charred in spots, 2 to 4 minutes per side.
  • As eggplant broils, or after you've grilled it, heat a large skillet over medium-high. Add 2 tablespoons oil, and, when it's hot, add onion and a pinch of salt. Sauté until onion is lightly browned in spots and soft, 5 to 7 minutes.
  • Add tomatoes and 1/4 cup water, and simmer until the tomato breaks down and turns saucy, about 5 minutes. If the pan starts to dry out, add a splash of water.
  • Add eggplant to the pan, along with a drizzle of oil, and turn heat to medium-low. Cook until the mixture is very tender, 10 to 15 minutes. Taste and season with more salt, if needed, and plenty of pepper. Use a slotted spoon to transfer eggplant mixture to a bowl and set aside. Raise heat to medium.
  • Without wiping out the pan, add butter and let it melt. Add garlic and sauté until fragrant, about 1 minute. Add wine, olives, capers and a small pinch of salt, and bring to a simmer. Add swordfish, and let cook, gently turning the pieces with a spoon so they don't fall apart, until cooked through, 3 to 5 minutes.
  • Return eggplant mixture to the pan and gently stir in parsley. Heat until the mixture bubbles, 1 to 2 minutes. Garnish with basil leaves and a squeeze of lemon or lime, if you like, and serve immediately.

SICILIAN PENNE WITH SWORDFISH AND EGGPLANT



SICILIAN PENNE WITH SWORDFISH AND EGGPLANT image

Yield 4-6 servings

Number Of Ingredients 12

1 pound penne pasta
1/3 cup olive oil, plus 2 tablespoons
3 garlic cloves, minced
1/2 teaspoon red chili flakes (plus more to taste)
1/4 cup chopped fresh flat-leaf parsley, plus 1/3 cup
4 Japanese eggplants, ends trimmed, thinly sliced lengthwise, then cut into squares
1 pound swordfish steaks, skin removed, cut into 1-inch cubes
1/3 cup white wine
2 cups halved teardrop or cherry tomatoes (red, yellow or a blend)
Extra-virgin olive oil, for drizzling
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta. Meanwhile, place a large, heavy skillet over medium-high heat. 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. Add the eggplant and cook until tender, about 5 minutes. Remove the eggplant from the pan and set aside. Season the swordfish cubes with salt and pepper. 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. Add the white wine and cook until almost evaporated, about 2 minutes. Turn off the heat. Add the tomatoes, eggplant, cooked pasta, the remaining 1/3 cup parsley and stir. Drizzle with extra-virgin olive oil and sprinkle with the salt and pepper. Stir to combine.

SICILIAN PENNE WITH SWORDFISH AND EGGPLANT



Sicilian Penne With Swordfish and Eggplant image

A tasty little number from Giada's arsenal of wonderful recipes! If you love swordfish, this is the dish for you! My fish guy said the only time of year he buys swordfish is fall and winter because he feels the meat isn't as good in spring and summer. Keep that in mind when planning this one. Super easy and tasty.

Provided by RedVinoGirl

Categories     Penne

Time 30m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 14

1 lb penne pasta
1/3 cup olive oil, plus
2 tablespoons olive oil
3 garlic cloves, minced
1/2 teaspoon red chili pepper flakes (plus more to taste)
1/4 cup flat leaf parsley, plus
1/3 cup flat leaf parsley (chopped)
4 Japanese eggplants, ends trimmed, thinly sliced lengthwise, then cut into squares
1 lb swordfish steak, skin removed, cut into 1-inch cubes
1/3 cup white wine
2 cups cherry tomatoes, halved (red, yellow or a blend)
extra virgin olive oil, for drizzling
3/4 teaspoon kosher salt
3/4 teaspoon fresh ground black pepper

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
  • Meanwhile, place a large, heavy skillet over medium-high heat. 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. Add the eggplant and cook until tender, about 5 minutes. Remove the eggplant from the pan and set aside. Season the swordfish cubes with salt and pepper.
  • 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. Add the white wine and cook until almost evaporated, about 2 minutes. Turn off the heat. Add the tomatoes, eggplant, cooked pasta, the remaining 1/3 cup parsley and stir. Drizzle with extra-virgin olive oil and sprinkle with the salt and pepper. Stir to combine.

Nutrition Facts : Calories 932.6, Fat 33, SaturatedFat 5.2, Cholesterol 44.3, Sodium 457.5, Carbohydrate 126.8, Fiber 32.6, Sugar 15.2, Protein 37.7

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