Fusilli Avellinesi Con Pesce Spada Alla Siciliana Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

   Dice the swordfish into small cubes, chop the eggplant into small cubes, halve the grape tomatoes, and slice the black olives.

2. 2

   Sauté the Eggplant

   In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the diced eggplant and sauté until golden brown and tender, about 5-7 minutes. Remove and set aside.

3. 3

   Cook the Swordfish

   In the same skillet, add another tablespoon of olive oil and the diced swordfish. Sauté for about 4-5 minutes until the fish is cooked through. Remove and set aside.

4. 4

   Make the Sauce

   In the skillet, add minced garlic (2 cloves) and sauté for 1 minute until fragrant. Then add the halved grape tomatoes and cook for another 3-4 minutes until they start to soften.

5. 5

   Combine Ingredients

   Add the cooked eggplant, swordfish, and black olives to the skillet. Pour in 100ml of white wine and let it simmer for 2-3 minutes to combine flavors. Season with salt, pepper, and fresh basil to taste.

6. 6

   Cook the Pasta

   In a large pot of boiling salted water, cook the fusilli pasta according to package instructions until al dente. Drain and reserve some pasta water.

7. 7

   Mix Everything Together

   Add the drained pasta to the skillet with the swordfish and vegetable mixture. Toss gently to combine, adding a splash of reserved pasta water if needed to loosen the sauce.

8. 8

   Serve

   Serve hot, garnished with fresh basil on top.