Dice the zucchini, aubergine and tomatoes into small cubes. Stew the artichoke hearts for a few minutes until soft. Boil the broccoli in salted water, cool and divide into florets. Sauté the shallot and garlic in 4 to 5 tablespoons of olive oil; add the aubergine and then the zucchini and tomatoes.
When tender but still consistent add the artichoke hearts and broccoli and gently stir. Thinly slice the swordfish, sauté quickly in a pan and add to the vegetables. Season to taste, add the rinsed capers, simmer for a moment and remove from the heat.
Cook the spaghetti al dente, mix with the sauce and sprinkle with the basil leaves cut into strips and flavored with a pinch of chili pepper.
Recipe from La cucina di Pantelleria- Tradizione e innovazione (Grazia Cucci- Gianni Busetta)
Chiaradà, the Chardonnay aged in barriques with a Mediterranean soul, is the perfect wine for a rich and tasty dish based on fish ragu. For sparkling wine lovers, we propose Donnafugata Brut Rosé, a vintage sparkling wine produced from Pinot Nero grapes, elegant and enveloping.