SERVE 4 PEOPLE
350 gr SHORT PASTA
250 gr SWORDFISH
200 gr CHERRY TOMATOES
1/2 GLASS OF WINE
EXTRA VIRGIN OF OLIVE OIL
MINT, PARSLEY AND BASIL CHOPPED
Wash and fry the aubergines, cut them into jars and fry in plenty of oil. Raise them with a foam and keep them aside.
In a large non-stick frying pan, sprinkle the finely chopped onion and a crushed garlic clove and a chili pepper. Remove the skin from the slices of swordfish and cut into small pieces, then sprinkle with the onion.Now add the chopped tomatoes and half of the mint, adjust salt and let it bake, rolling occasionally for about 5 minutes.on.Brush the sword fish knife on a lively fire for 2-3 minutes then blend with white wine.
Finally add the aubergines and the other half of the mint; gently mix the swordfish and aubergine sauce Then season the pasta previously boiled in salt water with the seasoning and serve turn off the flame.