Pasta with eggplant cream and swordfish
La pasta con crema di melanzane e pesce spada è un primo piatto di mare cremoso e ricco di sapore, perfetto per chi segue una dieta pescetariana o cerca un'opzione senza latticini. Con questa **swordfish pasta recipe** porterai in tavola un'esplosione di gusto mediterraneo in soli 50 minuti! Scopri dosi e procedimento per preparare questa deliziosa **pasta con crema di melanzane e pesce spada**.
Dietary Information
Servings:
- 1
To make the pasta with eggplant cream and swordfish, first clean and finely chop the onion. Cut the eggplants first into slices 2 and then into 1 cm cubes 3.
- 2
Pour the oil 4 into a pan and the chopped onion 5. Sauté the onion over low heat for about 10 minutes, until it is soft and transparent 6.
- 3
Once the onion is well sautéed, add the eggplants and mix 7. Now also add the tomato passata 8, rinse the jug and lengthen the sauce with a little water 9.
- 4
Season with salt 10, pepper 11 and flavor with the basil leaves 12.
- 5
Continue to cook the eggplants for about 10 minutes, pouring a ladle of hot water 13. Set aside 2-3 tablespoons of eggplant and transfer the rest to a jug 14, then blend with an immersion blender to obtain a cream 15. Keep it aside.
- 6
Remove the skin from the swordfish 16, then cut it first into strips 17 and then into small cubes 18.
- 7
Heat the oil with the garlic in a pan, then pour in the swordfish cubes 19 and sauté over high heat for 2 minutes. Deglaze with white wine 20, let it evaporate and remove the garlic 21.
- 8
Meanwhile, cook the pasta al dente in plenty of salted water 22. Once cooked, transfer the swordfish to a bowl 23 and, in the same pan, pour in the eggplant cream prepared previously 24.
- 9
Add the capers 25 and a ladle of pasta cooking water 26. Drain the pasta al dente directly into the sauce 27.
- 10
Mantecate in a pan with more cooking water 28, enough to make it creamy 29. Complete the dish with the swordfish and the eggplants you have set aside and garnish with fresh basil leaves. Your pasta with eggplant cream and swordfish is ready to be served 30!
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