Spaghetti in swordfish and vegetable ragout
- 1 hour 40 minutes
- (4 serves)
- 150 gr (5 oz) swordfish, skinned and boned
- 240 gr (8 oz) spaghetti
- 1 zucchini
- 1 aubergine (eggplant)
- 2 peeled and seeded tomatoes
- 2 diced artichoke hearts
- 100 gr (3 1/3 oz) broccoli florets
- 1 dl (3 oz) extra-virgin olive oil
- 1 minced shallot
- 1 tablespoon Pantelleria capers
- 1 clove garlic, unpeeled
- 5 or 6 basil leaves
- 1 chili pepper
- salt and pepper to taste
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)