recipes > Lumachine 53 with aubergines and sword fish
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Pasta with swordfish and eggplant |
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| DOSES: 2 people | COOKING TIME: 10-20 min | DIFFICULTY: easy | |
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Ingredients: 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 |
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PROCEDURE:
- 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
