Subj : 30 Minute Meals - 02
To   : All
From : Dave Drum
Date : Thu Aug 15 2024 09:52 am

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Rigatoni Con Pesce Spada (Pasta w/Swordfish, Tomato & Egg
Categories: Pasta, Seafood, Vegetables, Wine, Herbs
     Yield: 2 servings

          Salt
   1/4 c  (60 mL) extra-virgin olive
          - oil; more as needed
   1/2 lb (225 g) eggplant; in 1/2"
          - dice
     1 md Clove garlic; gently
          - crushed
   3/4 lb (340 g) swordfish; skinned,
          - flesh in 1/2" pieces
   1/2 lb (225 g) rigatoni or
          - spaghetti
     8 oz (225 g) ripe cherry
          - tomatoes; in 1/2" pieces
   1/4 c  (60 mL) dry white wine
     1 ts Minced fresh mint and/or
          - oregano leaves

 Fill a small pot with salted water and bring to a boil.

 In a large skillet, heat olive oil over medium-high heat
 until shimmering. Add eggplant and cook, stirring, until
 golden and tender, about 5 minutes. Using a slotted
 spoon, transfer eggplant to paper towels to drain.

 Add garlic to skillet, lower heat to medium-low, and
 cook, turning occasionally, until lightly golden, about
 4 minutes. Using slotted spoon, remove and discard
 garlic.

 Increase heat to medium-high and add swordfish. Cook,
 stirring, until fish is opaque and just starting to
 brown lightly, about 2 minutes.

 Meanwhile, add pasta to boiling water and cook until al
 dente, according to manufacturer's recommended timing.

 Add tomatoes and white wine to skillet and cook until
 wine has reduced slightly and its raw-alcohol smell is
 mostly gone, about 2 minutes. Use a wooden spoon to
 break up the swordfish slightly. Stir in herbs and
 season sauce with salt.

 Return cooked eggplant to skillet. When pasta is cooked,
 transfer to skillet as well, along with about 1/4 cup
 (60ml) pasta-cooking water. Cook, stirring, until sauce
 has reduced to a silky glaze.

 Drizzle a generous dose of olive oil all over pasta,
 toss to combine, then transfer to bowls or plates and
 serve.

 By Daniel Gritzer

 MAKES: 2 servings

 RECIPE FROM: https://www.seriouseats.com

 Uncle Dirty Dave's Kitchen

MMMMM

... I am desperately trying to figure out why Kamikaze pilots wore helmets.
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