Marc Vetris Rigatoni with Swordfish Tomato and Eggplant Fries

Marc Vetri's Rigatoni with Swordfish, Tomato, and Eggplant Fries

Marc Vetri's Rigatoni with Swordfish, Tomato, and Eggplant Fries


30 minutes

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Ingredients
  • 12 ounces refrigerated extruded Rigatoni, or 10 ounces boxed dried rigatoni
  • 2 tablespoons olive oil
  • 1/4 cup finely chopped onion
  • 1 clove garlic, smashed
  • 8 ounces grape tomatoes, halved lengthwise
  • Salt and freshly ground pepper
  • 1 pound swordfish, cut into 3/4-inch cubes
  • Juice of 1/2 lemon
  • 15 fresh basil leaves
  • Eggplant Fries (recipe follows)
  • Eggplant Fries
  • 1 Italian globe eggplant, about 1 pound
  • Canola oil for deep-frying
  • 2 cups whole milk
  • 1 cup all-purpose flour
  • Salt and freshly ground pepper
Details
  • Servings:   4
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
Cuisine
  • mediterranean

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