Pasta with Swordfish and Grilled Vegetables

Method

1. Prepare the vegetables: cut the red and green bell peppers into strips, the eggplants into slices, the friggitelli into pieces, and the onion into thin slices.
2. Place the eggplant slices in a colander, sprinkle with salt, and let them sit to release water.
3. Grill the vegetables on the barbecue: onion, peppers, eggplants, friggitelli until tender.
4. Cut the swordfish into finger-thick slices, season with salt and oil.
5. Grill the swordfish on one side until golden, then flip and cook briefly, keeping the inside moist.
6. Cook the pasta in salted boiling water until al dente.
7. In a large bowl, combine the grilled vegetables and the swordfish cut into pieces.
8. Add Taggiasca olives, minced garlic, parsley, chili pepper, and a dash of anchovy colatura (optional).
9. Drain the pasta and add it to the bowl.
10. Toss everything together, adjust with salt and olive oil.
11. Serve with fresh parsley.