Rigatoni with Grilled Swordfish and Eggplant
A delicious pasta dish with grilled swordfish and eggplant.
Ingredients
- 1 pound rigatoni pasta
- 1 pound swordfish cut into 1-inch cubes
- 1 eggplant large, cut into 1-inch cubes
- 2 tbsp olive oil
- 4 cloves garlic minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
- 1/4 cup parmesan cheese grated
- parsley chopped, for garnish, fresh
Instructions
- Cook the rigatoni pasta according to package instructions. Drain and set aside.
- Preheat grill to medium heat.
- In a bowl, combine olive oil, minced garlic, dried oregano, dried basil, red pepper flakes, salt, and pepper. Add swordfish and eggplant to the bowl and toss to coat with the marinade.
- Thread swordfish and eggplant onto skewers. Grill skewers for 4-5 minutes per side, or until the swordfish is cooked through and the eggplant is tender.
- Remove the skewers from the grill and let them cool slightly. Remove the swordfish and eggplant from the skewers and chop into smaller pieces.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes and sauté until fragrant.
- Add the cooked rigatoni pasta to the skillet and toss to coat with the garlic and red pepper flakes.
- Add the chopped swordfish and eggplant to the skillet and cook for an additional 2-3 minutes, until heated through.
- Serve the rigatoni with grilled swordfish and eggplant topped with grated Parmesan cheese and chopped parsley.
Nutrition
Calories: 560kcalCarbohydrates: 71gProtein: 32gFat: 18gFiber: 5g
