Spaghetti 400 gr
swordfish, cut into cubes 250 gr
1 clove of garlic
extra virgin olive oil
1 bunch of basil
dry white wine
some fresh mint leaves
blanched almonds (optional)
Wash the eggplant and cut into cubes, then put it in water and salt.
Meanwhile let brown the garlic in a saucepan with 5 tablespoons of olive oil; add the tomatoes, basil, salt, pepper and cook for about 10 minutes.
In a separate pan, fry the swordfish along with 4 tablespoons of olive oil, sprinkle with a little white wine and, when evaporated, add the previously prepared sauce and cook for 15 minutes.
Now fry the eggplant cubes, drain and put them to dry on a paper towel.
Cook the spaghetti in plenty of boiling salted water and when it is cooked, drain and place in the pan with the fish sauce, add the eggplants, ground almonds and mint.
Serve immediately.Preparation time: 0 hours, 50 minutes, 0 seconds