Ingredients
- Penne rigate 180 gr
- Swordfish 150 gr
- Cherry tomatoes 10
- Eggplants 1
- Garlic 1 clove
- Extra virgin olive oil to taste
- Salt to taste
Procedure
Sauté the garlic clove in extra virgin olive oil, add the diced eggplant, and after a few minutes, the cherry tomatoes. Add the diced swordfish during the last 2 minutes of cooking. Cook the pasta, drain, and toss it in the pan.
