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

Marc Vetri's Rigatoni with Swordfish, Tomato, and Eggplant Fries
16 Ingredients
  • 12 ounces refrigerated extruded Rigatoni, or 10 ounces boxed dried rigatoni
  • 2 tablespoons olive oil
  • 1/4 cup finely chopped onion
  • 1 clove garlic, smashed
  • 8 ounces grape tomatoes, halved lengthwise
  • Salt and freshly ground pepper
  • 1 pound swordfish, cut into 
3/4-inch cubes
  • Juice of 1/2 lemon
  • 15 fresh basil leaves
  • Eggplant Fries (recipe follows)
  • Eggplant Fries
  • 1 Italian globe eggplant, about 
1 pound
  • Canola oil for deep-frying
  • 2 cups whole milk
  • 1 cup all-purpose flour
  • Salt and freshly ground pepper
Nutrition
856
43% daily value
4 servings
                                       
                                           
     

Fat

43% 28

Saturated

30% 6

Trans

- 0

Monounsaturated

- 14

Polyunsaturated

- 5

Carbs

36% 108

Carbs (net)

- 98

Fiber

39% 10

Sugars

- 15

Sugars, added

- 0

Protein

86% 43

Cholesterol

29% 87

Sodium

57% 1356

Calcium

21% 209

Magnesium

31% 131

Potassium

29% 1385

Iron

22% 4

Zinc

27% 3

Phosphorus

92% 644

Vitamin A

14% 128

Vitamin C

18% 16

Thiamin (B1)

46% 1

Riboflavin (B2)

42% 1

Niacin (B3)

84% 14

Vitamin B6

77% 1

Folate equivalent (total)

39% 158

Folate (food)

- 76

Folic acid

- 48

Vitamin B12

103% 2

Vitamin D

116% 17

Vitamin E

38% 6

Vitamin K

27% 33
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