Fusilli with swordfish, aubergine and pecorino

Ingredients

Preparation

Roast the aubergines over a high flame until burned on the outside and the flesh can be seen bubbling on the inside. When cooked, put them in a bowl and seal with cling film for about 10 minutes. This will give them a smoked flavour and continue the cooking process.

In the meantime, heat a greased non-stick pan until very hot and cook the swordfish cubes for around a minute, being careful not to overcook them or obtain a boiled effect. Set aside. In another pan, saute the cherry tomatoes with a drizzle of oil. Bring a pan of water to the boil, add salt and cook the Fusilli. Remove the pulp from the aubergines and blend with the Greek yogurt, a few mint leaves, a drizzle of oil and a little water if necessary. Season with salt, bearing in mind that the pecorino will add extra saltiness.

Drain the pasta while al dente, reserving a little cooking water, and toss in a pan with the aubergine cream, cherry tomatoes and swordfish cubes. Add a little cooking water, then add the pecorino after removing the pan from the heat to prevent it from becoming stringy, mixing to give a creamy sauce of the right consistency. Serve with a garnish of mint leaves and flakes of salted ricotta.