Penne Pasta with White Wine over Swordfish and Eggplant Recipe…
Courtesy of foodnetwork.com
Do you know why you’re here? You searched for a pasta recipe, and because pasta is our keyword for this post, and over 20 million search for pasta monthly over the globe, you found our Pasta Penne recipe to try!
By the way, not only is pasta searched by more than 20 million globally a month, but it has low competition in searches. Meaning, other sites are not using the keyword pasta, as much as other words.
Why are we telling you this? If you’re one of our Club-Content members checking in, this is an example of how you can use recipes to market your blog, food blog, business, or food business. We are running a series on this topic over on our sister site, Mom Blogger PLR
Why do recipes work so well for blogging, and in particular our members and clients? Because if you are a Mompreneur or Mom Blogger or network in the Mom Blogger sphere, you not only need recipes every day yourselves, but can share recipes with your readers, and relate to your network on a personal level through them. They just fit. Plus everyone loves food!
Now on to our Pasta Recipe: Penne with Swordfish and Eggplant in White Wine Recipe
Recipe Food Ingredients:
1 pound penne pasta
1/3 C extra virgin olive oil, plus 2 tablespoons
3 garlic cloves, minced
1/2 teaspoon red chili flakes (plus more to taste)
1/4 cup chopped fresh flat-leaf parsley
4 Japanese eggplants, ends trimmed, thinly sliced lengthwise, then cut into squares
1 pound swordfish steaks, skin removed, cut into 1-inch cubes
1/3 C white wine
2 cups halved teardrop or cherry tomatoes (red, yellow or a blend)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1/3 C chopped fresh flat-leaf parsley
Recipe Food Instructions:
Boil a large pot of salted water over high heat.
Place pasta in boiling water and cook until pasta is tender, but still a little bit firm and then drain.
While cooking the pasta, heat up the 1/3 C extra virgin olive oil, garlic, 1/4 C parsley, and red chili flakes in a large skillet over medium-high heat.
Heat for 2 minutes stirring often.
Then place the eggplant in the skillet and cook an additional 5 minutes.
Remove food from the pan and set aside.
Place the remaining 2 tablespoons of extra virgin olive oil into the skillet.
Now place the swordfish seasoned with salt and pepper in the same skillet and cook about 5 to 7 minutes.
Add the white wine and heat food until almost evaporated.
Remove from heat.
Combine all the food ingredients, stir, and sprinkle with salt and pepper to taste.
Then, just head on over to Etsy, and find some handmade dinner plates for your recipe from a Mompreneur Shop Owner…
This is an organic shaped handmade dinnerware set by ChristianeSutherland on Etsy. Your food will be gorgeous!