• 30 Minute Meals - 02

    From Dave Drum@1:3634/12 to All on Thu Aug 15 09:52:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Rigatoni Con Pesce Spada (Pasta w/Swordfish, Tomato & Egg
    Categories: Pasta, Seafood, Vegetables, Wine, Herbs
    Yield: 2 servings

    Salt
    1/4 c (60 mL) extra-virgin olive
    - oil; more as needed
    1/2 lb (225 g) eggplant; in 1/2"
    - dice
    1 md Clove garlic; gently
    - crushed
    3/4 lb (340 g) swordfish; skinned,
    - flesh in 1/2" pieces
    1/2 lb (225 g) rigatoni or
    - spaghetti
    8 oz (225 g) ripe cherry
    - tomatoes; in 1/2" pieces
    1/4 c (60 mL) dry white wine
    1 ts Minced fresh mint and/or
    - oregano leaves

    Fill a small pot with salted water and bring to a boil.

    In a large skillet, heat olive oil over medium-high heat
    until shimmering. Add eggplant and cook, stirring, until
    golden and tender, about 5 minutes. Using a slotted
    spoon, transfer eggplant to paper towels to drain.

    Add garlic to skillet, lower heat to medium-low, and
    cook, turning occasionally, until lightly golden, about
    4 minutes. Using slotted spoon, remove and discard
    garlic.

    Increase heat to medium-high and add swordfish. Cook,
    stirring, until fish is opaque and just starting to
    brown lightly, about 2 minutes.

    Meanwhile, add pasta to boiling water and cook until al
    dente, according to manufacturer's recommended timing.

    Add tomatoes and white wine to skillet and cook until
    wine has reduced slightly and its raw-alcohol smell is
    mostly gone, about 2 minutes. Use a wooden spoon to
    break up the swordfish slightly. Stir in herbs and
    season sauce with salt.

    Return cooked eggplant to skillet. When pasta is cooked,
    transfer to skillet as well, along with about 1/4 cup
    (60ml) pasta-cooking water. Cook, stirring, until sauce
    has reduced to a silky glaze.

    Drizzle a generous dose of olive oil all over pasta,
    toss to combine, then transfer to bowls or plates and
    serve.

    By Daniel Gritzer

    MAKES: 2 servings

    RECIPE FROM: https://www.seriouseats.com

    Uncle Dirty Dave's Kitchen

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