Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Busiate with Swordfish and Aubergines: A Taste of Sicilian Sunshine
Learn how to make busiate with swordfish and aubergines, a Sicilian classic bursting with flavour and wonderfully straightforward to prepare!
📖 What is it
Learn how to make busiate with swordfish and aubergines, a Sicilian classic bursting with flavour and wonderfully straightforward to prepare!
🛒 Ingredients
- ✓ 400 g busiate pasta
- ✓ 2 aubergines
- ✓ 2 slices of very fresh swordfish
- ✓ 10 toasted almonds
- ✓ 300 g Pachino cherry tomatoes
- ✓ Fresh mint
- ✓ Salt
- ✓ Freshly ground black pepper
- ✓ A few spoonfuls of tomato purée
- ✓ Sunflower oil
- ✓ Extra virgin olive oil
📊 Nutritional Information
Dive into the authentic flavours of Sicily with busiate pasta tossed in a rich sauce of fresh swordfish, golden aubergines, and juicy cherry tomatoes. This dish beautifully marries the bounty of sea and land, evoking warm summer evenings and the vibrant aromas of island cooking.
👨🍳 Preparation
- 1
Peel the aubergines, chop them into cubes, sprinkle with salt and leave in a colander for 20 minutes to draw out any bitterness.
- 2
Rinse the aubergines to remove the salt, pat them dry with kitchen paper, then fry in hot sunflower oil until golden.
- 3
Cut the swordfish into chunks and fry gently in a little extra virgin olive oil.
- 4
When the swordfish is nearly cooked, add the fried aubergines, draining off any excess oil.
- 5
Stir together and finish cooking the swordfish, then add fresh mint, crushed almonds, and halved cherry tomatoes.
- 6
Simmer for another 10 minutes, stirring in a few spoonfuls of tomato purée.
- 7
Cook the busiate in plenty of salted boiling water, drain, then toss through the sauce to combine well.
- 8
Sprinkle with freshly ground black pepper and serve garnished with mint leaves.
💡 Tips and Variations
- •
For a bit of a kick, add some fresh or dried chilli to the sauce while cooking.
- •
Swap the swordfish for fresh tuna for an equally tasty and flavourful alternative.
- •
Use a good quality non-stick pan to fry the aubergines for a perfect golden crust without soaking up too much oil.
- •
For a lighter twist, try roasting the aubergines instead of frying to keep their lovely meaty texture.
- •
To boost the umami, stir in a teaspoon of anchovy paste dissolved in the oil during cooking.
- •
For a vegan version, replace the swordfish with marinated tofu cubes and use egg-free pasta.
- •
The secret to this dish lies in balancing the sweetness of the aubergines with the savoury swordfish, all brought together by slow, patient cooking.
📦 Storage
- • Store the busiate with sauce in an airtight container in the fridge for up to two days to keep it fresh and flavoursome.
- • If preparing ahead, keep the sauce separate from the pasta and freeze for up to a month, so it tastes just like freshly made when reheated.
- • When warming up, use a pan over low heat to prevent the pasta from drying out or losing its texture.
🍷 Pairing
To complement this rich, Mediterranean dish, opt for a Sicilian white wine like Grillo, whose crispness and citrus notes beautifully highlight the swordfish and aubergines. Alternatively, a young Catarratto or a Sicilian Vermentino are excellent choices. If you prefer wines from outside the region, an Italian Sauvignon Blanc or a French Chablis will also enhance the dish’s delicate flavours.
Making busiate with swordfish and aubergines is like bringing a slice of Sicily right into your kitchen, with its vibrant aromas and authentic tastes. I warmly encourage you to give this traditional recipe a go — it’s perfect for sharing special moments with your loved ones. Don’t forget to share your cooking adventures and spread the joy of Sicilian cuisine with friends and family!
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