This swordfish pasta recipe is a delicious summer lunch made with swordfish tomato sauce and fried eggplants. It is a typical dish from Catania in Sicily, where eggplants and swordfish are local delicacies. Swordfish is an oily fish with fatty acids similar to bluefin tuna, with chunky meat without bones. It is easy to make, and as with all seafood dishes, it doesn't require a long cooking time.

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Pasta with swordfish and fried eggplants is a specialty from Sicily around Catania and Messina.
The fresh tomatoes, the basil, and the eggplants are all locally grown around the Etna slope, and the swordfish fished in the Messina Strait.
This Sicilian swordfish pasta sauce is the pasta alla Norma taken to a higher level.
Fried eggplants are mixed with tomato sauce and basil but instead of ricotta salata cheese, swordfish stew is added.
It is a quick, complete lunch common during the hot summer months in southern Italy.
Other quick seafood pasta dishes are: spaghetti alle vongole, Pasta with black ink, pasta with shrimp and zucchini and shrimp tomato sauce pasta.
Swordfish meat
For this easy swordfish recipe, we use the meat from the neck of the swordfish around the top fin.
It is tastier and costs half the price of the most common swordfish steak.
I like to use different parts of the swordfish and throw away only the minimum. Eating most of the meat is a way of honoring the death of any animal.
Swordfish ragu is not cooked long like a beef ragu, as fish should never be overcooked.
It is much faster to make than regular ragu and is lighter and perfect for a summer lunch.
If you want to know more about how to buy and cook fresh swordfish, don't miss the article: How to buy and cook wild fresh swordfish meat.
Other baked swordfish recipes are baked swordfish recipes with breadcrumbs, and oven baked swordfish in foil
Note: you can make this same recipe with tuna or salmon.
Ingredients
All the flavors of Sicily in this recipe are:
- Fresh ripe tomatoes: San Marzano tomatoes are compact, contain less water, and have fewer seeds. Perfect for making a fresh tomato sauce. You can also use grape tomatoes or cherry tomatoes.
- Eggplants: I use long eggplants and ensure they are not bulky. If the base is too wide, they are likelier to have too many seeds.
- Pasta: use short tubular pasta with stripes like Maccheroni rigati or Rigatoni. This shape helps absorb the sauce and create the perfect eggplant bite. If you cannot find Maccheroni, use other short pasta like Penne or Ziti. Chunky homemade pasta like Busiate or Fileja is also a good option.
- Fresh basil: you can also use fresh parsley
- Salt
- Fresh garlic: do not use garlic powder
- Extra virgin olive oil
- White wine: optional
See recipe card for quantities
Choosing the eggplants
Bitter eggplants full of seeds can ruin your final dish.
Unfortunately, it is not always easy to tell if an eggplant is full of seeds, so I always buy my eggplants in grocery shops I trust.
If the eggplants have too many seeds, I just throw them away and never buy vegetables from that shop again.
I take my eggplants seriously, so don't mess with my eggplants!
My mother always sliced the eggplants, seasoned them with abundant salt, laid them inside a strainer, and put something heavy on top to let the acid juices drain out of the eggplant.
I no longer do that as I found the eggplants are not as acidic as they used to be.
If you think they are, let them drain in salt for 2 hours before using them.
Instructions
Frying the eggplants
- Cut the eggplants into cubes, removing the skin
- Deep fry the eggplants in very hot extra virgin olive oil until golden brown
- Drain them on kitchen paper to absorb the excess oil
Cook the swordfish
- Wash the swordfish and dry the excess water with a paper towel
- In a large pan with high hedges, stir-fry the swordfish
- Cook it on both sides, but do not overcook it.
- Remove from the pan and wait until it cools down before you clean it.
- Remove skin and bones and break it into bite-size pieces and put it aside
DO NOT CLEAN THE PAN AFTER YOU HAVE COOKED THE FISH
Peel the tomatoes
If you do not want the skin of the tomatoes, here is how to peel them:
- Pour boiling water over the tomatoes
- Leave the tomatoes in hot water for 5 minutes
- Take them out with a ladle
- Cut with a pointed knife
- The entire peel will come off easily
Making the sauce
- In the same pan where you cooked the fish, stir-fry the garlic cloves
- Cut the tomatoes into chunks
- Add the basil, season with salt, and cook at medium to low temperature
- Simmer until the tomatoes melt into a sauce.
Putting it all together
- Bring to boil a large pot of salted water and cook the pasta 1 minute less than the time specified on the package directions
- Add the fish and the eggplants to the sauce and mix. Taste and adjust for seasoning.
Hint: Now you can deglaze with white wine.
- Add the cooked pasta to the pan and stir
- Serve and add pepper or hot chili flakes if you like spicy food
If you want to follow the Italian rules for cooking pasta, you can read the recipe: 38 tips on how to cook pasta like an Italian
Top tips
- This recipe is best made with meat from the neck and around the top fin.
- Use San Marzano tomatoes and long eggplants
- Once the swordfish is slightly cooked, removing the bones and cartilage from the flesh will be easy.
- DO NOT CLEAN THE PAN AFTER YOU HAVE COOKED THE FISH. Use the same pan for cooking the tomatoes to absorb the flavors of the swordfish
If you think the eggplants can be too acidic, cut them into slices and let them drain in salt for 2 hours before frying them. - Pasta should always be al dente. Cook 1 minute less than what is written on the package instructions
The myth of San Marzano tomatoes
The San Marzano tomato is an Italian PDO product from the Agro Sarnese-Nocerino area, named after the city of San Marzano sul Sarno in the region of Campania.
Its oblong shape and fleshy pulp make it ideal for use in the food processing industry.
It's particularly suitable for quick cooking due to its compactness, less water content, and fewer seeds, allowing a more lively flavor in tomato sauce.
Their seed arrived in Campania in 1770, gifted by the Viceroy of Peru to the King of Naples, and thrived in the fertile volcanic soil.
The huge demand for this type of tomato in the United States cannot be served only by the real PDO San Marzano tomatoes produced in Campania.
The New York Times in the article The Mistery of the San Marzano denounces its counterfeiting:
«Italy is one of the largest producers of tomato paste in the world but not all of this product comes from Italian tomatoes. Tomato paste is imported into Italy from China. Producers have learned to dilute triple concentrate with water, add salt, pasteurize it, and sell it as double tomato paste. But this cannot be labeled as "produced in Italy", even when the tomatoes were produced in China but processed in Italy».
Italian law permits unlabeled tomato cans to be exported, and upon arrival in America, any label can be added to them.
If you want to ensure you buy real San Marzano tomatoes from Agro Sarnese-Nocerino area, read the label carefully:
- If the label is written in Italian, it doesn't mean they are the real thing
- Make sure it says produced in Italy, not processed in Italy
- Look for the PDO certification
- If the price is reasonable, they are not the real thing
Recipes with eggplants you might also like
For more eggplant recipes, check out the category: Mediterranean Vegetables & Fruits Also check the recipes below:
- Baked Eggplant Pasta Anelletti
- Grilled zucchini eggplants and peppers
- Aubergine caviar
- Sicilian Caponata Recipe
- Deep Fried Eggplant Balls
- Easy Ratatouille Recipe Baked
- Healthy Eggplant Parmesan
- Vegetarian Rice Timbale with Grilled Eggplants Recipe
- Eggplant Milanese
- Pizza with Fresh Vegetables
- Traditional Pasta Alla Norma with Eggplants
For more appetizers with eggplants, check out the story: 15 Authentic Italian Eggplant Recipes
For seafood ideas for the Feast of Seven Fishes, check out this Web Story.
If you are making this pasta with swordfish ragu and eggplants, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, or sign up to my newsletter.
📋 Pasta with Swordfish Ragu and Eggplants
Ingredients (Commissions Earned)
- 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 tablespoon olive oil extra virgin
- 2 peeled garlic cloves
- 18 oz penne rigate pasta
- ½ cup dry white wine optional
- 1 tablespoon salt for the pasta
- 1 teaspoon salt
Equipment (Commissions Earned)
Instructions
Fry the eggplants
- Cut the eggplants into cubes, removing the skin and deep fry the eggplants in hot olive oil3 eggplants, 4 tablespoon olive oil
- Drain them in kitchen paper to absorb the excess oil
Peel the fresh tomatoes
- Place the fresh tomatoes into a pan and cover with boiling water for 10 minutes10 oz fresh long tomatoes
- After 10 minutes in boiling water the skin of the tomatoes will come out easly with the help of a sharp knife
Cook the swordfish
- Wash the swordfish and dry the excess water with a paper towel and remove the skin with a sharp knife18 oz swordfish – from neck, 4 tablespoon olive oil
- In a large pan with high hedges, stir fry the fish, be careful not to overcook it.
- Remove from the pan. Once slightly cooked, it will be easy to remove the bones and cartilage from the flesh.
- Wait until it cools down before you start to clean it. DO NOT CLEAN THE PAN AFTER YOU HAVE COOKED THE FISH
- Clean the fish and place the clean fish meat aside
Making the sauce
- In the same pan where you cooked the fish, stir fry the garlic cloves2 peeled garlic cloves, 4 tablespoon olive oil
- Cut the tomatoes into slices, add the basil and let them stew at medium to low temperature in the same pan you fried the swordfish.1 sprig fresh basil leaves
- Add 1 teaspoon of salt and simmer until the tomatoes melt into a sauce.
Putting it all together
- In a separate pan, you can start boiling the pasta18 oz penne rigate pasta
- Add the fish and the eggplants to the sauce and mix. Taste and adjust for seasoning
- Pour half cup of white wine and stir and let it evaporate (optional)
- Add the cooked pasta into the pan and stir
- Transfer into a serving place and serve and add pepper or hot chili if you like spicy food
Video
Notes
- This recipe is best made with the meat from the neck and around the top fin.
- Use San Marzano tomatoes and long eggplants
- Once the swordfish is slightly cooked, it will be easy to remove the bones and cartilage from the flesh.
- DO NOT CLEAN THE PAN AFTER YOU HAVE COOKED THE FISH
- If you think the eggplants can be too acidic, cut them in slices and let them drain in salt for 2 hours before frying them.
- Pasta should always be al dente, cook 1 minute less than what is written on the package
Helene
I like the idea of adding fish to pasta. It's actually not something I do but I think I am going to change that soon! Looks quite tasty!
Andrea @ Cooking with Mamma C
I use different cutting boards for different foods too. This sounds delicious!
Bintu - Recipes From A Pantry
I've never thought of adding swordfish to ragu like this but it looks very tasty
Amjie Mcfarlane
Turned out quite well, my first ragout
Laura
Thank you Anjie, it is perfect for a pescetarian
Cindy Rodriguez
Swordfish? Yum. Mix it with my favorite thing (pasta) and I'm in!
Beth
That looks so delicious! I love swordfish! I also have those boards, they are so handy, aren't they?
Patty @pattysaveurs.com
Sounds so delicious Laura, quite a Chef's recipe, would love to taste it!
Elaine Benoit
Laura!! Awesome recipe. This looks so delicious! This is one of Christopher's favorite ways to eat pasta! But with the addition of swordfish, genius! I can't wait to make your recipe!!