Sicilian swordfish pasta with eggplant tomato sauce is unbelievably tasty ! ‘Fresh’ is the ingredient that makes this dish so divine: Fresh swordfish, fresh sweet eggplant and tomato sauce made of fresh ripe tomatoes. So healthy and so delicious!
Growing up in Sicily, our uncle just loved this dish and we know that your family will too!
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How to Make Sicilian Swordfish Pasta with Eggplant Tomato Sauce
The key to making this amazing sauce is to use fresh ingredients. Start with the freshest swordfish you can find, select the right eggplants (more on that below) and use fresh ripe tomatoes for the sauce whenever possible.
Avoid the dark purple oblong eggplants common in many supermarkets.
Instead, choose round light purple eggplants or ‘japanese’ eggplants. These eggplants are sweeter and lack the bitterness of their dark oblong cousins. If you see an eggplant abroad called ‘italian’ eggplants, those are likely a good choice.
See our Guide on avoiding Bitter Eggplants!
San Marzano and Roma tomatoes are excellent choices for making the eggplant tomato sauce. If tomatoes aren’t in season, use a quality canned tomato (crushed or even whole). Always choose a product that says they are made with San Marzano tomatoes. These tomatoes come from Italy and are world-renowned for their flavor and sweetness!
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Sicilian Swordfish Pasta with Eggplant Tomato Sauce
- 2 lbs swordfish fresh filets
- 14 tomatoes fresh San Marzano or Roma if possible
- 3 eggplants round, 'Italian' or 5 Japanese eggplants
- 6 cloves garlic minced
- ½ cup olive oil or, as needed; extra virgin
- salt fine, to taste
- 3 tbsp flatleaf parsley
- ¾ lb linguini
Prepare the Tomatoes
- If you are using fresh whole tomatoes (recommended), bring a pot of water to a boil. Add the tomatoes for a few seconds, then transfer to a bath of cold water. Peel the tomatoes.14 tomatoes
- Cut the tomatoes in half. Remove any seeds. Chop tomatoes and drain to remove [bitter] water from the tomatoes. Set aside. If using canned tomatoes, you still need to remove seeds and water before chopping tomatoes to reduce bitterness.
- On medium-high heat, sauté ⅓ of the minced garlic in a skillet coated with olive oil. Add the chopped tomatoes. Cook over medium-high heat for about 10 minutes. Salt to taste.6 cloves garlic, ½ cup olive oil
Prepare the Eggplants
- Peel and dice the eggplants.3 eggplants
- On medium-high heat, sauté ⅓ of the minced garlic in a skillet coated with olive oil.
- When the garlic is fragrant, add the chopped eggplants. Salt to taste. Sauté over medium heat until tender, stirring frequently.
Prepare the Swordfish
- On medium-high heat, sauté ⅓ of the minced garlic and 3 Tbs minced parsley in a skillet coated lightly with olive oil. You'll need less olive oil since the fish will give off fat.3 tbsp flatleaf parsley
- Add the swordfish filets to the sautéed garlic and herbs. Add salt to taste. When filets are cooked halfway up, flip the fish and finish cooking.2 lbs swordfish, salt
- Cut cooked swordfish into bite-sized pieces.
Finish with Pasta
- Cook the linguini according to package directions. Add about a handful of coarse salt to pasta water halfway through the cook time. Drain cooked linguini.¾ lb linguini
- Toss the eggplant and swordfish with the drained linguini. Add the tomato sauce. Toss, and serve!