Our Favorite Christmas Eve Pasta

By Sip and Feast · 45 min

Ingredients

Instructions

1. Bring a pot of water to a boil, adding 2 tablespoons kosher salt per gallon of water.
2. Heat a large pan over medium heat and add the olive oil. Add the eggplant and cook until browned on all sides, about 5 to 7 minutes. Remove it, drain on paper towels, and sprinkle lightly with salt.
3. Add the garlic and cook 2 to 3 minutes until golden. Remove the garlic, then add the swordfish and sear 2 to 3 minutes on all sides.
4. Cook the pasta until al dente.
5. Add the white wine and tomatoes to the pan and cook 2 to 3 more minutes, breaking up any large swordfish pieces with a wooden spoon.
6. Add the drained pasta to the pan with a ladle of pasta water. Toss for about 1 to 2 minutes until the sauce is absorbed into the pasta.
7. Return the eggplant to the pan with the mint and pine nuts, then take the pan off the heat. Taste and adjust salt and pepper. If the pasta looks dry, add a few more tablespoons of pasta water and toss again.
8. Drizzle with extra virgin olive oil and serve.

Summarized from Sip and Feast's video. Watch it for the details.

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