Penne with eggplant and swordfish
11.5 oz Barilla Penne
10.5 oz eggplants
4 oz Salted Ricotta cheese
8 oz swordfish
8.8 oz cherry tomatoes
1/3 oz fresh basil
3 fl oz extra virgin olive oil
Vegetable oil for frying
1 glass white wine
Salt, black pepper to taste
1 clove garlic
Cut the swordfish in cubes. Wash the eggplants thoroughly, peel them and cut in regular size cubes, flour and fry in abundant hot oil.
As soon as golden, remove from the oil using the slotted spoon, dry out in kitchen paper and let cool.
In a pan, flavor the oil with the chopped garlic, add the swordfish, adjust the salt.
Sizzle on high heat and moist with white wine then let evaporate.
Add the tomatoes previously cut in 4, add the black pepper and let cook on low heat for some minutes. Boil the pasta in abundant salted water.
Add the eggplant and pieces of basil to the swordfish and tomatoes.
Dilute with some pasta cooking water, if needed, and cook for two minutes.
Drain the pasta when al dente and add the sauce, salt as needed and finish with the salted Ricotta.