Messina-style maccheroni with swordfish

Ingredients

For 1 serving

• Durum wheat pasta75 g
• Swordfish140 g
• Eggplant120 g
• Cherry tomatoes120 g
• Garlic1 clove
• Mintto taste
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: gluten, fish,

In season: June – September

Method

1. Bring a pan of water to the boil for the pasta.
2. Meanwhile, wash and trim the aubergines and cut them into cubes of about 1.5 cm; wash the cherry tomatoes and quarter them; skin the swordfish and cut it into 2 cm dice; peel and crush the garlic.
3. Heat half the oil in a non-stick pan over medium-high heat and fry the aubergines for 6–8 minutes, stirring, until golden and soft; season with salt.
4. Add the remaining oil, the garlic and the cherry tomatoes and cook over medium heat for 5 minutes, until the tomatoes soften into a sauce.
5. Meanwhile, salt the water once boiling and cook the durum wheat maccheroni for the packet time (about 11–12 minutes), until al dente; save a ladleful of the cooking water.
6. Add the swordfish to the sauce, season with salt and cook for 3 minutes, turning gently, until opaque but still tender: any longer and it dries out. Remove the garlic.
7. Drain the pasta into the pan and toss for a minute with a splash of cooking water, until well coated; turn off the heat and finish with torn mint.