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A delicious summer lunch made with swordfish ragu.
I use the meat from behind the neck and around the top fin.
It is tastier and costs half the price of the steak meat.
Eating every part of the fish is a way of honouring its death.
If you want to know more don’t miss the article: Swordfish Facts: buying fresh and cooking choices
Pasta with Swordfish Ragu with Aubergines
- 18 oz swordfish – from neck 500
- 3 eggplants long would be best
- 10 oz fresh long tomatoes for tomato sauce
- 1 sprig fresh basil leaves
- 4 tbsp olive oil extra virgin
- 2 peeled garlic cloves
- 18 oz penne rigate pasta
- vegetable oil for frying
- Cut the aubergines in cubes, removing the skin
- Deep fry the aubergines in olive oil
- Drain the aubergine in kitchen paper to absorb the excess oil
- In the meantime, wash the swordfish and dry the excess water with a paper towel.
- Remove the skin with a sharp knife
- In a large pan with high hedges, stir fry the garlic cloves
- Add the fish and stir fry, be careful not to overcook it.
- Once slightly cooked, it will be easy to remove the bones and cartilage from the flesh. Remove from the pan and wait until it cools down before you start to clean it. DO NOT CLEAN THE PAN AFTER YOU HAVE COOKED THE FISH
- Place the clean fish meat aside
- In the same pan where you cooked the fish, cut the tomatoes in slices, add the basil and let it stew at medium to low temperature. Add a tsp of salt
- Cook until the tomatoes melt into a sauce. In a separate pan you can start boiling the salted water for the pasta
- Add the fish and the aubergine to the sauce and mix
- Taste and adjust for seasoning
- Add the cooked pasta into the pan and stir
- Serve and add pepper or hot chilli if you like spicy food