Italian

Sicilian Penne with Swordfish and Eggplant is for Dinner.

Sicilian Penne with Swordfish and Eggplant takes several minutes to prepare.

Sicilian Penne with Swordfish and Eggplant takes several minutes to cook.

Sicilian Penne with Swordfish and Eggplant makes 6 servings.

The ingredients for Sicilian Penne with Swordfish and Eggplant are:

1 pound penne pasta
1/3 cup olive oil, plus 2 tablespoons
3 garlic cloves, minced
1/2 teaspoon red chili flakes (plus more to taste)
1/4 cup chopped fresh flat-leaf parsley, plus 1/3 cup
4 Japanese eggplants, ends trimmed, thinly sliced lengthwise, then cut into squares
1 pound swordfish steaks, skin removed, cut into 1-inch cubes
1/3 cup white wine
2 cups halved teardrop or cherry tomatoes (red, yellow or a blend)
Extra-virgin olive oil, for drizzling
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

*My nutritional info uses Barilla Plus Penne & Swanson 98% Fat Free Chicken broth instead of wine, as well as 1 cup of black olives. Above is the original ingredient list.

Here is how you make Sicilian Penne with Swordfish and Eggplant:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.Meanwhile, place a large, heavy skillet over medium-high heat. Add the 1/3 cup olive oil, garlic, red chili flakes, and 1/4 cup parsley. Stir and cook until fragrant, about 1 to 2 minutes. Add the eggplant and cook until tender, about 5 minutes. Remove the eggplant from the pan and set aside. Season the swordfish cubes with salt and pepper.Using the same pan, over medium-high heat, add the 2 remaining tablespoons of olive oil and cook the swordfish until opaque, about 5 minutes. Add the white wine and cook until almost evaporated, about 2 minutes. Turn off the heat. Add the tomatoes, eggplant, cooked pasta, the remaining 1/3 cup parsley and stir. Drizzle with extra-virgin olive oil and sprinkle with the salt and pepper. Stir to combine.Number of Servings: 6Recipe submitted by SparkPeople user TRVLTA00.

The nutritional information for Sicilian Penne with Swordfish and Eggplant is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 562.4

• Total Fat: 21.3 g
• Cholesterol: 38.1 mg
• Sodium: 370.2 mg
• Total Carbs: 59.8 g
• Dietary Fiber: 8.5 g
• Protein: 34.4 g

Sicilian Penne with Swordfish and Eggplant is Italian cuisine.