Calamarata with Swordfish and Eggplant

Method

1. In a pan, add a drizzle of extra virgin olive oil and sauté a garlic clove. Remove the garlic once golden.
2. Add the swordfish to the pan and sear quickly on both sides without overcooking. Set aside and cover with plastic wrap to keep moist.
3. In the same pan, add cherry tomatoes and a little water. Cover and cook on low heat until softened.
4. Meanwhile, boil salted water and cook the Calamarata pasta al dente. Drain.
5. Add the drained pasta to the pan with the tomatoes. Add the reserved swordfish and the pre-fried eggplant cubes. Toss over high heat for 2–3 minutes, adding pasta water as needed to create a creamy sauce.
6. Finish with a drizzle of raw extra virgin olive oil and toss well.
7. Add fresh basil leaves and toss.
8. Remove from heat, add grated provolone cheese (optional, or use spicy provolone). Toss to combine. Plate and garnish with extra grated provolone and a basil leaf.