OK, it’s getting hot outside! When I think of a pasta dish for a hot summer night I think about one that goes well with white wine. Even better if the wine can also be used in the recipe!
The wine I chose for both purposes is one I had on hand, the 2008 Methven Family Vineyards Hillside Blanc. This comes from the Willamette Valley in Oregon and has about 1% residual sugar. It’s considered off dry with just a hint of sweetness. Perfect for balancing out the sweetness in the tomatoes. Ah, I feel cooler already!
Since this particular wine is not easy to find a nice Italian Pinot Grigio would work as well. On another note, I prefer to use only good wine to add to my dishes. If it’s not good enough to drink then it definitely shouldn’t be used in the dish.
Tomatoes are ripe and bursting with sweetness now so an obvious choice to brighten up the flavor and presentation. I found some local cherry tomatoes this week at the farmer’s market so this is what I’ll use.
This is a light, healthy and delicious meal that takes about 20 minutes once ingredients are prepped. I know my neighbors were envious when they smelled the aromas in the hallway!
A salad and crusty bread would be all that’s needed to round out the meal. Leave me your comments and let me know how you liked it and if there’s anything you would do different. Buon appetito~
- 1 pound fresh swordfish, cut in cubes
- 1 large eggplant, peeled, cut in strips lengthwise then in 1” pieces
- 4 tablespoons olive oil
- 2 cloves garlic, smashed then roughly chopped
- 6 large basil leaves, chopped, and some whole leaves for garnish
- 1 pound penne or rigatoni pasta
- ¾ cup dry white wine
- 1 teaspoon oregano, dried
- 12 cherry tomatoes, cut in half
- Grated Parmigiano-Reggiano cheese, optional
- Trim skin from swordfish, cut into 1” cubes and set aside.
- Peel eggplant, cut into ¼” strips lengthwise then cut crossways into 1 ½” strips. Set aside.
- Heat 2 tablespoons of olive oil in pan over medium heat then add garlic and basil.
- Sauté until aromatic but not burned, about 2 minutes.
- Add eggplant and stir to combine. Cook over medium high heat until browned, about 5 minutes. Set aside in a bowl.
- Add remaining 2 tablespoons olive oil in same pan and reduce heat to medium. Salt and pepper the swordfish generously. Add to pan and sauté until browned on all sides, about 4 minutes.
- While the swordfish is browning prepare the pasta. Fill large saucepan with water and a pinch of salt and heat to boiling. Add the pasta and cook a little less than al dente, about two minutes less than recommended on package.
- Once swordfish is browned, add white wine, cooking until liquid reduces by half, about 4 minutes.
- Add the eggplant and oregano to swordfish in pan. Stir to combine and sauté for 2 minutes.
- Drain pasta, reserving one cup of liquid.
- Add pasta to eggplant and swordfish mixture along with 1/2-3/4 cup of pasta liquid, depending on desired consistency. Stir to combine.
- Reduce heat to medium low for another 3 minutes or until pasta is tender.
- Spoon mixture onto individual plates and lay tomatoes on top. Add basil for garnish and sprinkle with Parmigiano-Reggiano cheese if desired. Serve.
- ~Add cherry tomatoes and basil to individual plates for a fresh, sweet flavor and a nicer presentation
- ~Save about 1 cup of pasta water for final simmer
- ~Use any tube pasta to hold in the sauce
- ~Smash garlic first before chopping for this recipe. We want the strong pungent taste and smell that comes when smashing first with a knife.
- ~Add freshly grated Parmigiano-Reggiano cheese before serving
- ~Swordfish can be substituted with either halibut or mahi-mahi for a similar taste and firmness