PACCHERI with SWORDFISH and EGGPLANT - PACCHERI con PESCE SPADA e MELANZANE

             Pasta swordfish and eggplant.....a rich and complete dish, we love it very much and you will too. Try it!

Ingredients:

1 lb.  Paccheri (you may choose other pasta) See below

2 long eggplants

1/2 lb. swordfish

3 chopped tomatoes or 10 cherry tomatoes

1/2 cup white wine

1 clove of garlic

1/2 cup olive oil

peperoncino

Sprigs of parsley

salt and pepper

First wash and then cut the eggplant into pieces. Remove the skin from the swordfish slices and cut into chunks.

Fry the eggplant in oil for 5-10 minutes then lift them with a slotted spoon and set them aside.

In the same pan, fry the garlic. Add the swordfish cubes to the pan and let it brown for a couple of minutes over high heat. Add the white wine and give it time to evaporate.

In the meantime cut and, if you want, peel the tomatoes. (I prefer peeled tomatoes). Add the tomatoes and the chili pepper to the pan and let it cook for 5 minutes over high heat. Add salt and pepper to taste. Turn off the heat under the pan.

In the meantime, cook the pasta.

Turn the heat back on under the pan and add the fried eggplant and fresh parsley. Add over cooked paccheri and serve hot!

On occasion I substitute Paccheri with Pennoni.

SHRIMPS WITH VARIOUS TYPE OF PASTA

 If you love shrimp, do not miss all my pasta with shrimp's recipes, each more delicious than the other. I used pasta shapes that I love, from fettuccine to paccheri.

Although we could eat shrimp alone almost every day, sometimes you need a side or starch to go along with them!  It can be rice or pasta.

Fettuccini with shrimp

Fettuccine with Shrimps

• 1/3 cup olive oil
• ▢2 or 3 cloves garlic
• ▢2 lbs. x-large raw shrimp peeled with tails off
• ▢28 oz. peeled plum tomatoes (Place in food processor or blender container. Pulse until pureed.
• Few fresh parsley sprigs
• Few fresh basil leaves (if available)
• 16 oz. Fettuccine pasta cooked and drained
• Salt and black pepper

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Heat olive oil and garlic in deep skillet.  Add the shrimp, mix and brown over high heat for about 2 minutes. Remove shrimps and set aside. Add tomato puree, parsley and basil and simmer for 30 minutes. Add the cooked shrimp into the sauce. Meanwhile, cook the pasta in abundant salted water, drain it al dente and add it to the pan.

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Mezze Maniche with Shrimp

2 lb. X-large frozen shrimp with tail on

1/3 cup of olive oil

2 or 3 chopped scallions

2 cloves garlic minced

1/2 cup white wine

Salt and black pepper

1 lb. Mezze maniche pasta

Mezze maniche (half sleeves) with shrimp

Heat olive oil, chopped scallions and garlic in skillet.  Add the shrimp, mix and brown over high heat for about 2 minutes. Remove shrimps and set aside. Deglaze with white wine and then let the alcoholic component evaporate. Add the shrimps and simmer few more minutes. Add over already cooked pasta.

Paccheri with Fresh Head-On Shrimp

• 1/3 cup olive oil
• ▢2 or 3 cloves garlic
• ▢2 lbs. x-large raw shrimp with heads and shells on
• ▢28 oz. peeled plum tomatoes (Place in food processor or blender container. Pulse until pureed.
• Few fresh parsley sprigs
• Few fresh basil leaves (if available)
• Salt and pepper
• 1 lb. Paccheri pasta

Rinse the shrimp in cold water and pat dry.

Heat olive oil and garlic in deep skillet.  Add tomato puree, parsley and basil and simmer for 30 minutes. Add the shrimp into the sauce and simmer for 20 to 30 minutes.

Meanwhile, cook the pasta al dente. Pour sauce over shrimps and serve.

Paccheri with shrimp

It may take longer to eat the shrimp but the taste is so much intense that's worth the work.