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Sicilian Pasta with Swordfish and Eggplant

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Adjust Servings:
250 g of Swordfish
2 Aubergine/Eggplant
20 g of Pine nuts
400 g of Italian canned tomatos Or fresh tomatoes
50 ml of White wine
280 g of GF Pasta dried
2 cloves of Garlic
1 handful of Basil leaves
5 tbsp. of Extra Virgin olive oil
to taste Salt
to taste Grounded black pepper

Sicilian Pasta with Swordfish and Eggplant

  • Dairy-Free
  • Gluten-Free
  • 45 min
  • Serves 4
  • Medium




We rarely eat pasta, even gluten-free pasta. But this is one of those times when it’s worth it!

The recipe comes from Sicily. During my trip to Catania with my parents this year, we attended a cooking class with a chef I know. We prepared traditional dishes, such as boiled octopus, tasted citron and savored local oranges. One of the dishes was pasta with eggplants and swordfish, a truly authentic Sicilian combination.

The swordfish meat is similar to tuna, firm and meaty in texture, but with a delicate flavor and white color that sets it apart.

In the traditional recipe, the eggplant is flash-fried. However, Sicilians have opted for a less fatty version of this dish in modern cuisine. The eggplant is first browned in a small amount of oil in a pan and then braised until cooked under a lid. That’s perfect!  

Greetings from Sicily and Bon Appétit!

Total visits: 29.
Today's visits: 1.



Dice the eggplants into 1 to 1.5 cm cubes and the swordfish into 1cm cubes. Peel the garlic, but leave the cloves whole. Measure out 60 to 70g of gluten-free pasta per person.


Heat 3 tbsp of olive oil in a large frying pan. Add the eggplants in a single layer and brown on both sides until golden brown. Then, reduce the heat to medium, add salt, cover with a lid and braise the eggplants until they are soft, stirring occasionally. Transfer the cooked eggplants to a bowl.


For the next step, add 2 tablespoons of olive oil to a frying pan, then add the swordfish cubes and fry them over fairly high heat.
When lightly browned on both sides, season the fish with salt and pepper and add the white wine. Let the wine evaporate completely and transfer the fish to the eggplants. In the same pan, sauté 2 cloves of garlic. Add the tomatoes with their juice and braise over medium heat for 5 to 10 minutes. Finally, return the fish and eggplant to the frying pan, stir and add basil leaves. Season the fish and eggplant sauce with salt and pepper to taste.


Toast the pine nuts in a small frying pan for a few minutes and add them to the sauce.


Cook the gluten-free pasta in salted boiling water. 2 minutes before the end of cooking time, add the pasta and a few spoonfuls of the water in which it was cooked to the sauce. Drizzle the dish with a little Extra Virgin Olive Oil and serve immediately.
Bon Appétit!

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