Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Busiate with Swordfish and Aubergines — A Sicilian Summer Classic
A vibrant Sicilian pasta dish where tender swordfish, golden fried aubergines and sweet cherry tomatoes come together in a rich, summery sauce.
🛒 Ingredients
- ✓ 400 g busiate
- ✓ 2 aubergines
- ✓ 2 slices very fresh swordfish
- ✓ 10 toasted almonds
- ✓ 300 g Pachino cherry tomatoes
- ✓ fresh mint
- ✓ salt
- ✓ freshly ground black pepper
- ✓ a few tablespoons tomato sauce
- ✓ sunflower oil (for frying)
- ✓ extra-virgin olive oil
📊 Nutritional Information
There are few dishes that capture the brightness of a Sicilian summer quite like busiate with swordfish and aubergines. This vibrant recipe brings together some of the island’s most iconic ingredients: succulent swordfish, meaty fried aubergines and the unmistakable sweetness of ripe Pachino cherry tomatoes.
Originating from the sunlit province of Trapani, busiate — long, spiral-shaped pasta twisted around a traditional buso rod — is perfect for holding onto rich, Mediterranean sauces. Here it’s tossed with a velvety mix of tomatoes, herbs and gently pan-fried swordfish, creating a dish that feels both rustic and elegant.
Ideal for warm evenings outdoors or a leisurely weekend lunch, this pasta brings the flavours of Sicily’s coastline straight to your table. One forkful and you’ll understand why this combination is so loved across the island.
👨🍳 Preparation
- 1
Peel the aubergines, cut them into cubes, sprinkle with salt and leave in a colander for 20 minutes to draw out any bitterness.
- 2
Rinse well, pat dry with kitchen paper and fry in hot sunflower oil until golden.
- 3
Cut the swordfish into small pieces and fry briefly in a little extra-virgin olive oil.
- 4
When almost cooked, add the fried aubergines and drain any excess oil.
- 5
Stir through the mint, crushed almonds and halved cherry tomatoes.
- 6
Cook for 10 minutes, adding a spoonful or two of tomato sauce to bring everything together.
- 7
Cook the busiate in plenty of salted boiling water, drain and toss with the sauce.
- 8
Finish with black pepper and garnish with fresh mint leaves.
💡 Tips and Variations
For a spicier version, add a pinch of chilli to the sauce. You can also replace the swordfish with fresh tuna for an equally delicious twist.
📦 Storage
- • Store in the fridge for up to 2 days.
- • Freeze the sauce on its own (without the pasta) for up to 1 month.
- • Reheat gently in a pan over a low heat.
🍷 Pairing
Enjoy with a chilled glass of Sicilian Grillo — crisp, aromatic and perfect alongside the richness of the swordfish and aubergines.
Thank you for bringing a taste of Sicily into your kitchen. These busiate with swordfish and aubergines offer sunshine, freshness and simplicity in every bite. Buon appetito!
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