Paccheri with swordfish and aubergine sauce

Ingredients

For 1 serving

• Durum wheat pasta70 g
• Swordfish110 g
• Eggplant150 g
• Tomato passata120 g
• Extra virgin olive oil10 g
• Garlic1 clove
• Mintto taste
• Saltto taste

Contains: gluten, fish,

In season: June – September

Method

1. Put a pan of water on for the pasta. Meanwhile wash the aubergines, trim them and cut them into cubes of about 1.5 cm; remove the skin from the swordfish and cut it into cubes of the same size.
2. In a non-stick frying pan heat half the oil over a medium-high heat and cook the aubergines for 8 minutes, turning often, until golden and soft.
3. Lower the heat to medium, add the remaining oil and the crushed garlic and let it flavour for 1 minute; pour in the passata, salt and simmer for 8 minutes, until the sauce thickens.
4. Meanwhile, when the water boils, salt it and cook the paccheri for the time on the packet, until al dente.
5. Remove the garlic, add the swordfish to the sauce and cook for 3 minutes over a medium heat, until white and opaque but still tender.
6. Drain the paccheri, keeping a little cooking water, and toss them in the sauce for 1 minute over a high heat, until well coated; off the heat, finish with torn mint leaves.