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
