Swordfish tagliatelle with cherry tomato sauce, pine nuts, and eggplants is one of the perfect pasta dishes for a summer evening. It’s light, refreshing, and full of flavors that will awaken your taste buds. You can use fresh swordfish or even canned for this recipe. Here’s how to make it.

Ingredients:

– 400g of Tagliatelle
– 2 eggplants, diced
– 500g of cherry tomatoes, halved
– 1/2 cup of pine nuts
– 3 garlic cloves, minced
– 1/2 teaspoon of red pepper flakes
– 1/2 cup of fresh basil leaves
– Salt and pepper
– Olive oil
– 400g of swordfish or canned swordfish

Instructions:

1. Cook the tagliatelle in boiling salted water for 8-10 minutes or until al dente.

2. In a large skillet, heat up some olive oil over medium-high heat. Add the diced eggplants, season lightly with salt and pepper, and cook for 8-10 minutes or until golden brown. Set the eggplants aside in a bowl.

3. Using the same skillet, add some more olive oil and the minced garlic cloves. Cook for a minute or until fragrant. Then, add the cherry tomatoes and red pepper flakes. Cook for another 8-10 minutes or until the tomatoes have broken down and formed a sauce. Taste and adjust the seasoning, if needed.

4. In a small skillet, toast the pine nuts over medium heat until golden brown. Keep an eye on them as they can burn quickly.

5. Add the cooked swordfish to the tomato sauce and cook for 2-3 minutes or until heated through. You can use canned swordfish, which is already cooked, or fresh swordfish, which needs to be cooked through.

6. Drain the tagliatelle and add it to the skillet with the tomato sauce and swordfish. Add the diced eggplants and some torn basil leaves. Toss everything together until well combined.

7. Serve the swordfish tagliatelle with some toasted pine nuts on top and some extra torn basil leaves.

This swordfish tagliatelle with cherry tomato sauce, pine nuts, and eggplants is a delightful and satisfying pasta dish. The sweet-sour flavor of the cherry tomato sauce, the nutty crunch of the pine nuts, and the delicate texture of the swordfish create a perfect balance of flavors and textures. The addition of eggplants makes the dish more substantial and adds some extra fiber and nutrients.

This dish is perfect for summer evenings, but you can also enjoy it all year round. It’s easy to adapt to your preferences or what you have on hand. You can substitute the swordfish with tuna or salmon, or you can skip the fish entirely and make it vegetarian or vegan.

Overall, this swordfish tagliatelle recipe is a must-try for pasta lovers who want to explore new flavors and textures. It’s easy to make, full of healthy ingredients, and tastes delicious. Give it a go and impress your family and friends with your culinary skills.

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