Serious Eats: Recipes

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

[Photograph: Kelly Campbell]

As always with our Cook the Book feature, we have five (5) copies of Rustic Italian Food to give away this week.

This Rigatoni with Swordfish, Tomato, and Eggplant Fries from Marc Vetri's Rustic Italian Food is not only a genius plate of pasta filled with fresh, unexpected flavors but it's also one that can be assembled in the time it takes for your rigatoni to cook up perfectly al dente.

The sauce is a simple yet beguiling combination of sweated onions and garlic cooked down with sweet (even in February) grape tomatoes and bite sized chunks of swordfish. Topped with shredded leaves of basil, it's just right but if you're feeling ambitious, take the extra time to finish it with Vetri's Eggplant Fries. They add a crisp, salty element that complements the pasta in a most satisfying way.

Why you should make this: Swordfish and pasta? Not the most common pairing but a brilliant one. Seriously, give it a shot.

Next time we might think about: This sauce benefits from a strongly flavored fish. Perhaps next time tuna?

Reprinted with permission from Rustic Italian Food by Marc Vetri, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc. Available wherever books are sold. All Rights Reserved.

Printed from http://www.seriouseats.com/recipes/2012/02/marc-vetris-rigatoni-with-swordfish-tomato-and-eggplant-fries-recipe.html

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