PASTA SWORDFISH EGGPLANT AND LORI'S PESTO ENJOY DAN:

PASTA WITH SWORDFISH EGGPLANT AND LORI’S PESTO by CHEF DAN:

Serves 4

INGREDIENTS:

2 tablespoon olive oil

2 oil-packed anchovy fillets (soaked in buttermilk for 20 minutes).

4 garlic cloves

1/2-teaspoon red pepper flakes

1 pint cherry tomatoes, halved

1 pound swordfish steaks, skin removed cut into 1-inch cubes.

1/2-cup white wine

2 cups EACH Farfalle bow tie pasta and Radiatori pasta

1/4-cup cilantro, plus 1/4-cup chopped

Sea salt and freshly ground black pepper to taste

1/3-cup fresh Parmesan cheese.

DIRECTIONS:

1.   Bring pot of salted water over high-heat.

2.   Add pasta and cook until tender but still form, 8-10 minutes, drains.

3.   Heat 1 tablespoon oil in a skillet over medium-heat when sizzling.

4.   Add anchovies, garlic red pepper flakes, 1/4-cup cilantro stirring occasionally.

5.   Sauté until anchovies, disintegrate, about 3 minutes.

6.   Add eggplant and cook until tender about 5 minutes.

7.   Remove eggplant and set aside.

8.   Add half the tomatoes Lori’s pesto and season with salt and pepper.

9.   Cook stirring occasionally, until sauce thickens, about 12-15 minutes.

10.                Meanwhile, heat 1 tablespoon oil in a skillet over medium-high.

11.                Season swordfish cubes with salt and pepper, and cook until opaque, about 5 minutes.

12.                Add white wine and cook until wine has evaporated, 2 minutes.

13.                Turn off heat.

14.                Add eggplant, cooked pasta, and the remaining 1/4-cup cilantro.

15.                Stir in Parmesan cheese.

ENJOY DAN:                                                          BON-APPETIITE!!