Cold pasta with swordfish: the recipe for the first tasty and perfect for summer

  • Casarecce
    200 grams
    • 365 kcal

  • Swordfish
    250 grams

  • Aubergine

  • Garlic
    1 clove
    • 0 kcal

  • mint
    1 tuft
    • 0 kcal

  • datterini tomatoes

    240 grams
  • White wine
    50 grams
    • 80 kcal

  • Chili
    to taste
    • 29 kcal

  • Extra virgin olive oil

    to taste
    • 0 kcal
  • salt
    to taste
    • 21 kcal

Calories refer to 100 grams of product

The cold pasta with swordfish it’s a first course fresh and tasty, perfect for summer. It’s a tasty alternative to the classic cold pasta salad. In our recipe, the swordfish is seared in a pan with a drizzle of oil and garlic, then combined with datterini fresh, diced aubergine fries and mint leaves: the result is a tasty and fragrant condiment, ideal for wrapping a short pasta format like casarecce. A quick and easy preparation that will literally drive your guests crazy. Find out how to do it by following the step by step instructions and tips.

How to make cold pasta with swordfish

Swordfish pasta

Wash the eggplant, peel it and cut it into cubes; collect them in a bowl, add 1 teaspoon of coarse salt and let them drain for about 30 minutes, in order to eliminate the bitter taste (1).

Swordfish pasta

After this time, rinse the eggplants and dry them with a cloth. Meanwhile, heat plenty of oil in a pan and brown the eggplants until golden (2). Drain them on a sheet of absorbent paper and set aside.

Swordfish pasta

Cut the swordfish into cubes and brown them in a pan with a drizzle of oil and the clove of garlic (3).

Swordfish pasta

Deglaze the swordfish with the white wine and add the cherry tomatoes cut in half (4).

Swordfish pasta

Perfumed with fresh mint (5) and chilli, salt and cook for about 10 minutes.

Swordfish pasta

At the end of cooking, add the fried eggplants (6) and mix well.

Swordfish pasta

Boil the pasta in salted boiling water; drain it al dente and collect it in a bowl with the swordfish sauce. Cream well (7), cover with a sheet of cling film and let stand in the refrigerator for about 30 minutes.

Swordfish pasta

Divide the pasta among individual plates, complete with a few chopped mint leaves and serve (8).


You can use the eggplant variety which you prefer: black, purple, white…; in particular, we recommend the round of light purple color, softer than the dark one and with a drier pulp, therefore ideal for frying. In any case, to eliminate any bitter aftertaste, simply cut the eggplant into cubes, sprinkle them with a pinch of coarse salt and then let them drain in a colander for an hour.

For the frying we recommend that you use extra virgin olive oil or peanut oil, both with a high smoke point. The temperature should be around 180 ° C and, to monitor it, equip yourself with a cooking thermometer. Add a few eggplants at a time, to avoid dropping too much, and turn them gradually using a skimmer, so that they brown evenly.

If you want to get one lighter preparationInstead of frying them, you can cook the eggplant cubes in a pan with a drizzle of oil and a clove of garlic.

The swordfish sauce delicately envelops the pasta and is particularly excellent for short formats. In the absence of casarecce, we advise you to associate it with rigatoni, pierced fusilli or paccheri.

If you don’t like mint, you can flavor the swordfish sauce with the basil oldOregano. For a gourmet touch, you can replace the swordfish with a fresh tuna tartare.

If you liked this recipe, try many other dishes with eggplants as the protagonists.


Cold swordfish pasta can be stored in fridge, inside an airtight container, for 1-2 days. You can sauté it in a pan with a drizzle of extra virgin olive oil, to enjoy it hot.