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

Course Main Dishes Prep Time 30m Total Time 30m

Ingredients in this Recipe

1 clove garlic, smashed
1 cup all purpose flour
1 pound swordfish, cut into  3/4 inch cubes
1/4 cup finely chopped onion
12 ounces refrigerated extruded rigatoni" itemprop="name">rigatoni, or 10 ounces boxed dried rigatoni" itemprop="name">rigatoni
15 fresh basil leaves
2 cups whole milk
2 tablespoons olive oil
8 ounces grape tomatoes, halved lengthwise
Canola oil for deep frying
Eggplant Fries (recipe follows)
Juice of 1/2 lemon
Salt and freshly ground pepper

See Full Recipe at Serious Eats