'PASTA PISCI SPADA E MULINCIANI' Sicilian Recipe very common during summer months, when the fishing of sword fish becomes very abundant around the Island. The combination of this fine fish with aubergines and mint creates a particular aroma, that you can smell along the streets of many coastal villages in Sicily, all the way through summer.
400 gr of pasta (we suggest 'penne' type); 500 gr of peeled tomatoes (which you may also replace with approximately 20 fresh cherry tomatoes; 250 gr of sword fish slices; 1 aubergine; 1 twig of mint; 50 gr of peeled almonds (optional); hard baked ricotta cheese (optional); dry white wine; extra virgin olive oil, salt and pepper.
Wash and chop up the aubergines. Put them in water with salt (for about an hour) in order to let them loose the exceeding water and make them absorb less oil while cooking. Sear the garlic in a pan with 5 spoons of oil, add chopped tomatoes, basil, a pinch of salt, a pinch of black pepper and let it get thicker for about 10 minutes.
Warm up 4 spoons of oil in a pan, add the sword fish, previously skinned and chooped up; simmer with wine until reduced, add peeled tomatoes and gently cook for 15 minutes.
Drain and carefully dry the aubergines cubes; fry them in abundant hot oil; let them rest on some kictchen paper to let them loose the exceeding grease.
Cook pasta in salted and boiling water; drain it, place it in a bowl and mix it with the fish sauce.
Add the aubergines, the almonds (if you like) and the mint fragments. Mix and, if you like, sprinkle some grated hard baked ricotta cheese over pasta, before serving.
Wine pairings: a well structured wine as a Grillo or a White Etna.
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