Spaghetti with aubergine, swordfish, olives, capers and confit cherry tomatoes

Don’t you just love fish-based first courses? Today we are featuring some special spaghetti.
The classic combination of aubergine and swordfish enriched and made even tastier with olives, capers and delicious confit cherry tomatoes. A first course with all of the flavours and fragrances of the summer. For the pasta we use Cappelli durum wheat spaghetti, a prime product of Italian farming since the early 1900’s. Senatore Cappelli wheat is 100% Italian and 100% selected – just grains with original features.
A tasty, sophisticated and very appetising dish, perfect for lunch or dinner with an all-Mediterranean flavour!

Ingredients for 4
320 g Cappelli Durum Wheat Spaghetti pasta
2 aubergines
½ kg swordfish
white wine as needed
½ onion
1 garlic clove
20 g unsalted capers
50 g pitted black olives
200 g cherry tomatoes
aromatic herbs, to taste
½ teaspoon sugar
salt and pepper
extra virgin olive oil

Method
Wash and slice the aubergines, place the slices in a strainer and sprinkle with coarse salt, place a weight on the slices to help eliminate the bitterness, let them sit for at least one hour. Rinse the aubergine under running water and dry well.
Cut the aubergine into cubes and brown them in a pan with oil and chopped onion, add salt to taste. Once they are cooked, place them in a bowl and set aside.
In the meantime, prepare the confit cherry tomatoes; wash the cherry tomatoes, if they are small you can leave them whole, otherwise cut them in half, place them on a baking tray lined with parchment paper. Sprinkle with the chopped aromatic herbs and garlic. Add salt and pepper and sprinkle on the sugar. Drizzle with extra virgin olive oil and place in the oven at 150°C for about 1 hour (take care not to dry them). Take them out of the oven and set them aside.
In a pan, add extra virgin olive oil, ½ clove of chopped garlic, and the swordfish, and let them to cook, deglaze with white wine. Add the capers and the olives and finish cooking. Turn off the flame and leave to cool. Clean the fish by removing the central bone, chop into pieces and place in the pan with the aubergine, olives and capers.
Cook the spaghetti in plenty of salted water, then strain and mix in the pan with all of the dressing. Add the confit cherry tomatoes on top and serve with fresh basil.

Article and recipe by Tiziana Ricciardi (IG @deliziosavirtu)
Digital content creator, photographer, food writer and blogger
https://www.deliziosavirtu.it/
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