Pasta spada e melanzane (swordfish and aubergines)
This is a truly interesting recipe, and not only tastewise. Swordfish is an expensive fish and frankly does not even look like one. With a fraction of what you need when serving slices, the scenic effect is guaranteed all toghether.
250 grams of diced in roughly 1cm cubes swordfish (pesce spada)
400 grams of pasta
200 grams of cherry tomatoes
1 big aubergine
half a glass of white wine
1 clove of garlic
1 small onion, finely diced
Vegetable oil for frying
Olive oil for seasoning
Cheese is usually not added to fish or pasta containing fish. At least not in Italy, where this matter is taken taken rather seriously. Old women will make the sign of the cross, younger people roll their eyes while all the others will theatrically try to convince you in not doing so. Since you won’t be cooking for Italians, you might try it out. This does not mean it is a good idea. And do go telling I told you could!