Swordfish and aubergine sauce - 180 gr
Flavors of land and sea come together in a full-flavored ready-to-use sauce. Swordfish is an ingredient rich in protein and low in fat, the delicacy of its meat is enhanced in our recipe by the aubergines cut into chunks without using thickeners.
The ideal fish for sauces with vegetables
Swordfish fishing is already described by Homer in the Odyssey. The Strait of Messina and the Calabrian coasts are the places where Italian fishermen find the best specimens, characterized by compact and pinkish flesh. It is ideal as an ingredient for sauces with vegetables such as aubergines and tomatoes.
Try it in pasta salads
The ready-to-use swordfish and aubergine sauce is a condiment designed for first courses. But we like to use it for pasta salads, especially in the summer. You can try it with caserecce, a pasta shape of Sicilian origin, but also with the more popular linguine.
MAKE YOUR DISH UNIQUE
Cherry tomatoes and mint for a touch of freshness
To bring out the flavors of the swordfish and aubergines, heat the sauce over a low heat in a pan and drain the linguine al dente, then sauté them for a minute. Cut a few cherry tomatoes and add them raw to the seasoned pasta.
Before serving, add a handful of mint leaves for an extra touch of freshness.