Rigatoni with Grilled Swordfish and Eggplant is a bold and satisfying pasta dish that combines smoky grilled flavors with the hearty textures of Mediterranean cooking. Perfect for late summer or early fall, this recipe brings together meaty swordfish, charred eggplant, and robust tomato sauce, all tossed with perfectly cooked rigatoni.
Swordfish is a great choice for grilling, it’s firm, mild, and holds up well to high heat. Grilled until lightly charred and sliced into bite-sized pieces, it adds a savory, slightly smoky flavor that pairs beautifully with the rest of the ingredients.
Eggplant, grilled or roasted until tender and golden, adds a soft, silky contrast. Its natural sweetness enhances the dish, especially when combined with garlic, onions, and a simple tomato sauce or even a light cherry tomato sauté. You can also finish the sauce with a splash of white wine or a pinch of chili flakes for extra depth.
Rigatoni is ideal here, its ridges catch the sauce and bits of fish and eggplant, making every bite flavorful and well-textured. Once tossed together, finish the pasta with chopped parsley, a drizzle of good olive oil, and a dusting of grated pecorino or Parmesan.
This dish feels rustic yet elegant and is perfect for dinner parties or family meals. Serve it with crusty bread and a glass of dry Italian white wine like Vermentino or Fiano.
Rigatoni with Grilled Swordfish and Eggplant is more than a pasta, it’s a Mediterranean experience on a plate, full of heart, flavor, and seasonal goodness.
Ingredients
- 1 pound rigatoni pasta
- 1 pound swordfish cut into 1-inch cubes
- 1 eggplant large, cut into 1-inch cubes
- 2 tbsp olive oil
- 4 cloves garlic minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
- 1/4 cup parmesan cheese grated
- parsley chopped, for garnish, fresh
Instructions
- Cook the rigatoni pasta according to package instructions. Drain and set aside.
- Preheat grill to medium heat.
- In a bowl, combine olive oil, minced garlic, dried oregano, dried basil, red pepper flakes, salt, and pepper. Add swordfish and eggplant to the bowl and toss to coat with the marinade.
- Thread swordfish and eggplant onto skewers. Grill skewers for 4-5 minutes per side, or until the swordfish is cooked through and the eggplant is tender.
- Remove the skewers from the grill and let them cool slightly. Remove the swordfish and eggplant from the skewers and chop into smaller pieces.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes and sauté until fragrant.
- Add the cooked rigatoni pasta to the skillet and toss to coat with the garlic and red pepper flakes.
- Add the chopped swordfish and eggplant to the skillet and cook for an additional 2-3 minutes, until heated through.
- Serve the rigatoni with grilled swordfish and eggplant topped with grated Parmesan cheese and chopped parsley.
Nutrition
I didn’t like the eggplant. It was mushy. Can I use zucchini instead?
It was okay, but I think I overcooked the swordfish. Next time I’ll watch the grill more closely.
Sorry to hear about the swordfish! Maybe try using a timer next time? It’ll help you keep track better!
Overcooked? Swordfish is hard to get right. I usually just eyeball it and it’s fine, but next time I’ll watch out too!
YUM! I didn’t have rigatoni so I used spaghetti and it was still delish! 🐟🍝
Spaghetti is a good sub! Don’t think it’s that big of a deal. Just enjoy your meal! 😄
I don’t know about that. Rigatoni is shaped to hold the sauce better. Was it really as good? 🤔
I thought it was a little bland. Even with all the spices, it needed more salt, I think.
I agree! I think more salt would make a big difference. Maybe try adding some olives or capers next time for flavor too!
Ew, swordfish? Who eats that? Just use chicken next time, much simpler!
Swordfish is delicious! You just need to learn to appreciate it. Chicken is so boring compared to this!
I dunno, swordfish sounds fancy but I’d rather stick to chicken. It’s safe and everyone likes it. Why use fish?
Disappointed. The oil made it too greasy for my taste. Maybe less oil next time?
I get what you mean! Sometimes less is more. I’ll try using less oil next time too.
This recipe was amazing! The flavors came together perfectly. Will make it again!
Why do you grill the eggplant? Just fry it instead, tastes way better!
Absolutely delicious! The swordfish was so tender and the flavors were on point.
It’s just okay. I don’t really like eggplant. Can I substitute with something else?
You can try zucchini instead of eggplant. It might be better for you!
Eggplant is key to the recipe, so idk if it would taste the same. But good luck! 😅
I tried this recipe and it turned out all wrong. The swordfish was dry! What did I do wrong??
Eh…
Not bad, but I think it could use some lemon juice. Just sayin’.
I think you could skip the skillet step. The pasta gets plenty garlicky from the marinade… or am I missing something?
I get what you mean, but the skillet step isn’t just for garlic flavor—it helps bloom the garlic/pepper flakes in oil and coats the pasta evenly. Without it, the pasta might taste a bit flatter.
Thought I’d try something new, but my kids didn’t like it… guess sticking with basics for them.
Swordfish? What even is that? Stick to what they like!
Maybe try mac n cheese next time? Kids love that!
1 pound pasta is a lot for 1 pound swordfish, so I felt it was pasta-heavy. Still tasty, just next time I’ll bump the fish/veg.
Hmmm, not my favorite. The eggplant was mushy and I didn’t like the texture with the pasta.
Rigatoni? Yeah right! I used spaghetti. Who cares? Still tastey! Just a tip though, watch the garlic or it gets strong.
I had problems grilling the swordfish, it fell apart! What did I do wrong? 🙁
It sounds like you might have overcooked the swordfish or not used enough oil to keep it from sticking. Giving it a good marinade helps, too! Don’t give up on it! 🙂
Rigatoni is not my thing, but my wife loved it. I suggest using penne instead.