Swordfish Strascinati

Strascinati Pasta 
150g of Fresh Swordfish
Aubergine
Canned Cherry Tomatoes
2 Cloves of Garlic
Olive Oil
2 Shots White Wine
Basil Leaves
Salt (rock and fine) & Pepper


Serving For Two

1. Before cooking the pasta, cut half an aubergine into cubes and fry it in oil. When they are golden, place them on a plate with a napkin so that the oil can drain and dry off.
2. Get a pot full of water and put it on full heat for the pasta.
3. Then get a pan, later big enough for the pasta to be mixed in, and add a 2 cloves of finely chopped garlic, a couple leaves of basil and a healthy drizzle of olive oil.
4. Cut the swordfish into bite size chunks and when the garlic is frying and becoming transparent, add the swordfish in. Make sure the garlic doesn't burn.
5. You will notice the swordfish sticks to the pan, so keep stirring it to avoid loosing too much fish.
6. When the swordfish is becoming white, add a couple shots of white wine.
7. Let the alcohol evaporate a little and add a can of cherry tomatoes. Season with salt and pepper and turn down the heat to medium to allow everything to simmer. 
8. When the water is boiling, add a pinch of rock salt and around 230g of pasta for the both of you. 
9. Throw in the fried aubergine to the sauce and keep letting everything cook.
10. When the pasta is nearly done, let the sauce cook on full heat to thicken. If its too dry, just add some water.
11. Drain the pasta and add it to the sauce. Let everything befriend, then plate it up.
12. Place a fresh basil leaf on top for decoration. 

Enjoy!