Flavours of land and sea come together in a ready-made sauce with a full flavour. Swordfish is an ingredient rich in protein and low in fat, and the delicacy of its flesh is enhanced in our recipe by chopped aubergines without the use of thickeners.
The ideal fish for sauces with vegetables:Swordfish fishing is already described by Homer in the Odyssey. The Strait of Messina and the Calabrian coasts are the places where Italian fishermen find the best specimens, characterised by firm, pinkish flesh. It is ideal as an ingredient for sauces with vegetables such as aubergines and tomatoes. Try it in pasta salads:The ready-made swordfish and aubergine sauce is a condiment designed for first courses. But we like to use it for pasta salads, especially in summertime.
You can try it with caserecce, a pasta format of Sicilian origin, but also with the more popular linguine.
Make your dish unique: cherry tomatoes and mint for a touch of freshness, To bring out the flavours of the swordfish and aubergines, heat the sauce in a frying pan over low heat and drain the linguine well al dente, then toss for a minute. Chop some cherry tomatoes and add them raw to the seasoned pasta. Before serving, add a handful of mint leaves for an extra touch of freshness.
