recipes > Lumachine 53 with aubergines and sword fish

Pasta with swordfish and eggplant

DOSES: 2 people COOKING TIME: 10-20 min DIFFICULTY: easy
Lumachine n.53 100g
Aubergines 120g
Sword fish 70g
Cherry tomatoes 50g
Extra-virgin olive oil 10g
Garlic n.1 clove
Thyme n.1 stem
Salt to taste


  • Peel the aubergine and cut the flesh. Heat half of the extra-virgin olive oil in a frying pan and sauté half clove of garlic, then add the aubergine and season with salt. Cook thoroughly and set aside.
  • Remove skin and bones from the sword fish and cut into small cubes. Wash and cut the tomatoes in fourth.
  • Heat the other half of the extra-virgin olive oil in another frying pan and sauté the other half clove of garlic, then add tomatoes and thyme and allow it to cook a few minutes. Add the fish and season with salt, then cover and allow to simmer.
  • In boiling salted water cook the Lumachine 53, drain the pasta “al dente”, combine with the sauce and serve.
  • Recipe by Chef Nicola Vizzarri

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