Rigatoni with Swordfish, Tomato, and Eggplant Fries
- 12 ounces refrigerated extruded Rigatoni, or 10 ounces boxed dried rigatoni
- 2 tablespoons olive oil
- 1/4 cup finely chopped onion
- 1 clove garlic, smashed
- 8 ounces grape tomatoes, halved lengthwise
- Salt and freshly ground pepper
- 1 pound swordfish, cut into
- 3/4-inch cubes
- Juice of 1/2 lemon
- 15 fresh basil leaves
- Eggplant Fries (recipe follows)
- Eggplant Fries
- 1 Italian globe eggplant, about
- 1 pound
- Canola oil for deep-frying
- 2 cups whole milk
- 1 cup all-purpose flour
- Salt and freshly ground pepper
- Produce
- Basil, fresh leaves (15)
- Eggplant fry (2)
- Garlic (1 clove)
- Grape tomatoes (8 ounces)
- Italian globe eggplant (1)
- Lemon, Juice of (1/2)
- Onion (1/4 cup)
- Seafood
- Swordfish (1 pound)
- Cooking & Baking
- All-purpose flour (1 cup)
- Canola oil (1)
- Olive oil (2 tablespoons)
- Salt and freshly ground pepper (2)
- Pasta & Grains
- Extruded rigatoni, refrigerated (12 ounces)
- Dairy
- Whole milk (2 cups)
- Other
- 3/4-inch cubes
- 1 pound
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published February 20, 2012 (1 year ago).
16 people saved this recipe.
