Paccheri al Pesce Spada

Name: Paccheri al Pesce Spada
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g paccheri; 400 g swordfish; 300 g cherry tomatoes; 1 eggplant; 1 handful mint; 3 tbsp olive oil; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Paccheri al Pesce Spada is a cherished dish from Messina, a coastal city in Sicily where the sea's bounty meets the sun-soaked land. It's a dinner staple during late summer, when swordfish is at its freshest and eggplants hang heavy on the vine. The dish captures the essence of this maritime region, blending the robust flavors of the Mediterranean with the simplicity of Sicilian cooking.

The beauty of Paccheri al Pesce Spada lies in its vibrant contrast of flavors and textures. The meaty swordfish pairs beautifully with tender, slightly smoky eggplant, while sweet cherry tomatoes add a burst of freshness. A handful of mint weaves through each bite, lifting the dish with aromatic brightness. This is a pasta that celebrates the sea and the sun in perfect harmony.

Ingredients

400 gpaccheri
400 gswordfish
300 gcherry tomatoes
1eggplant
1 handfulmint
3 tbspolive oil
to tastefine sea salt

Method

Fill a large pot with water and bring it to a rolling boil. Add a generous amount of fine sea salt, enough to make the water taste like the sea, as this will season the paccheri as it cooks.
While the water heats, cut the swordfish into bite-sized cubes, about 1.5 cm each. Heat 3 tablespoons of olive oil in a wide pan over medium-high heat. Once the oil shimmers, add the swordfish cubes and sear them until they are golden brown on all sides, about 3-4 minutes. Remove the swordfish from the pan and set aside.
Dice the eggplant into small cubes, similar in size to the swordfish. In the same pan, add the eggplant cubes and a pinch of fine sea salt. Cook over medium heat until the eggplant is soft and golden, absorbing the oil, about 5-7 minutes. Stir occasionally to ensure even cooking.
Halve the cherry tomatoes and add them to the pan with the eggplant. Cook until the tomatoes soften and release their juices, about 3-4 minutes. Taste and adjust for salt, ensuring the flavors are balanced and the sauce has a bright, fresh aroma.
Return the seared swordfish to the pan, gently folding it into the tomato and eggplant mixture. Lower the heat to medium-low and let the flavors meld together for another 2-3 minutes, ensuring the swordfish is cooked through but still tender.
Once the water is boiling, add the 400 g of paccheri and cook until just shy of al dente, as per package instructions. Reserve a cup of the starchy pasta water before draining the pasta.
Add the drained paccheri to the pan with the sauce. Toss everything together gently, adding a splash of the reserved pasta water to loosen the sauce and help it cling to the pasta. The pasta should be well-coated and glossy.
Finish the dish by tearing a handful of mint leaves and sprinkling them over the pasta. Serve hot, allowing the fresh mint to add a burst of aromatic flavor to the dish.