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Penne Lisce with Eggplant and Swordfish

di Academia Barilla

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Penne Lisce with Eggplant and Swordfish
40 minutes


First course

Ingredients for 4 people

1 box mostaccioli
4 tbsp extra virgin olive oil
1 eggplant
7 ounces swordfish slices
8 basil leaves
1 pint cherry tomatoes
½ cup white wine
½ cup aged salted ricotta
1 clove garlic
salt and pepper to taste
oil for frying as needed

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penne lisce mostaccioli 1 box

Preparation 20 minutes preparation + 20 minutes cooking
1. Wash eggplant and dice

2. Heat enough oil in a pan over high heat to cover diced eggplant completely

3. Fry eggplant, then remove with a slotted spoon and drain on paper towels

4. Cut swordfish into cubes

5. Heat oil in a pan over medium heat and sauté peeled, chopped garlic until golden

6. Add cubed fish and fry until golden

7. Add tomatoes (washed and cut into wedges) and cook for a few minutes

8. Pour in wine and allow to reduce completely

9. Season with salt and pepper

10. Tear basil leaves by hand, sprinkle over the pasta and remove from the heat

11. Boil pasta in plenty of salted water according to package directions

12. Drain and toss with the sauce, fried eggplant and grated ricotta

13. Serve immediately