Linguine with Tomatoes and Swordfish
Ingredients
- Ingredients
- 1 small Eggplant
- 400 grams Linguine
- 250 grams Swordfish
- 1 onion
- 2 garlic cloves
- 1 Tbsp finely chopped parsley
- 3 Tbsps olive oil
- 1 sm jar peeled Tomatoes (400 grams, or 400 g ripe tomatoes, skinned, seeded and chopped)
- salt
- peppers
- 1 dried chili pepper (as desired)
- 2 Tbsps Caper
- Basil (for garnish)
Preparation steps
Rinse the eggplant and slice, sprinkle with a little salt and let stand 20 minutes. Pat the eggplant dry. Heat 2 tablespoons oil in a large skillet and saute the eggplant until golden brown on both sides, set aside.
Cook the pasta according to package directions until al dente.
Season the swordfish with salt and pepper and drizzle 1 tablespoon olive oil on each side. Saute 2-3 minutes, remove from the pan and pull apart with 2 forks.
Peel and chop the onion and garlic. Rinse the parsley and chop finely.
Heat the remaining oil in a saucepan. Add the onion and garlic and saute, stirring frequently until translucent. Add tomatoes, crush them if desired and crumble in the chile pepper. Season with salt and pepper and simmer over medium heat for 5 minutes. Stir in the parsley, eggplant and fish, bring to a boil, reduce to a simmer, season with salt and pepper and stir in the capers.
Drain the linguine and place in a warm bowl. Spoon the sauce over and serve immediately garnished with basil.
