Fun fact: swordfish in Italian is 'pesce spada,' which means... swordfish.
I should be clear: I don't mean that rigatoni with swordfish is a direct descendant of pasta alla norma, not in any literal historical sense. I have no idea whether it was Giuseppe who thought to hold the ricotta salata and add swordfish instead, or whether it was Maria who decided she didn't want fish one day and grabbed the cheese for a change. Or maybe they have completely unrelated origins. Regardless, in structure and appearance, there's more in common than not.
However it happened, pasta with swordfish and eggplant is a beautiful summer dish—one that's just hearty enough, but not so heavy that you wouldn't want to eat it on a hot day. It's also an easy and quick one that comes together in just a little longer than it takes to boil the pasta, so you can spend minimal time in the kitchen.First up, we fry the eggplant in olive oil until it's golden.
This isn't generally a dish that's heavy on garlic , so after the garlic has turned golden and given up a bit of its flavor to the oil, it's time to take it out.Into the pan goes the swordfish, which I cook only enough to sear it slightly.
Fresh mint, or a mixture of mint and oregano, adds an herbal layer to round things out. The herb traditionally used here is one called, but that's next to impossible to find in the States. Mixing mint with oregano comes close to approximating its menthol-woodsy flavor.At this point, the eggplant can go back into the pan, and the sauce is ready for the pasta.
Of course, as with everything in a dish this simple, success is tied to quality: Bad supermarket olive oil, out-of-season tomatoes, and tired herbs will leave you with a shadow version of what this dish should be. So treat yourself with the good stuff. Not only do you deserve a better dish, you also deserve to not have your time wasted—after all, there's a whole family tree of other pasta sauces left to explore.
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