Paccheri with swordfish, aubergines and cherry tomatoes

The fish first course: swordfish paccheri, cherry tomatoes and aubergines. The dish we offer you today smells like the sea and summer. These are excellent paccheri made with swordfish, aubergines and cherry tomatoes.

We are faced with very Mediterranean and very summery scents and colours, a feast for even the most refined palates.

But without wasting time, here we are at the recipe.

Paccheri with swordfish, aubergines and cherry tomatoes | My perfect recipe!

The ingredients

For four people you need: 400 grams of paccheri; 400 grams of swordfish; 400 grams of Piccadilly type tomatoes; two eggplants; a clove of garlic; just enough fresh mint; enough of chili pepper; just enough sunflower oil; enough of extra virgin olive oil.

The preparation

The first thing is to clean the aubergines, then cut them into slices about one centimeter thick and put them on a colander, then sprinkle some coarse salt on them to let them release the vegetation water. Then they are covered with a clean cloth and a weight is placed on them to squeeze them better: they must stay like this for an hour or even two.

Meanwhile, the swordfish is also cleaned, removing the skin and cutting it into cubes of about one centimeter on each side. Then put it in the fridge.

Now is the time to wash the Piccadilly, blanch them for five seconds in boiling water, remove their skin and seeds and then cut them into strips.

At this point, rinse the aubergines, squeeze them, dry them with a clean cloth and then fry them in plenty of seed oil. Once they have browned, they are left to dry on kitchen paper to remove the excess oil.

At this point, pour the tomato chunks into the same pan, add salt and cook over a moderate heat for ten minutes. After 10 minutes, add the aubergines, swordfish and a few fresh mint leaves, chopped.

Now all that remains is to drain the pasta al dente and stir it well in the pan with the above sauce.

Have fun and bon appetit!