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Barilla® Collezione Casarecce with Sword Fish & Eggplant

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Barilla® Collezione Casarecce with Sword Fish & Eggplant
30 minutes


Main course


Ingredients for 6 people

1 box Barilla® Collezione Casarecce
2 baby eggplants cut in ½ inch dices
1 quart frying oil
4 tablespoons extra virgin olive oil
½ small yellow onion diced
1 clove garlic
12 ounces sword fish diced
1/3 cup white wine
1 pint grape tomatoes halved
salt to taste
1 tablespoon mint sliced thin
¼ tsp red pepper flakes

Preparation 15 minutes preparation + 15 minutes cooking
1. BRING a large pot of water to boil

2. BRING a small pot of frying oil to 375° F and deep fry eggplant, set aside

3. In a separate skillet, gently cook onion with olive oil, red pepper and garlic

4. When the onion turns translucent and slightly yellow add sword fish and brown over high heat

5. STIR in wine, reduce well, add tomatoes and eggplants, season with salt and cook for about five minutes

6. COOK pasta according to package directions, drain and toss with sauce