Barilla® Collezione Casarecce with Sword Fish & Eggplant

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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
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  • Bring a large pot of water to boil
  • Bring a small pot of frying oil to 375° F and deep fry eggplant, set aside
  • In a separate skillet, gently cook onion with olive oil, red pepper and garlic
  • When the onion turns translucent and slightly yellow add sword fish and brown over high heat
  • Stir in wine, reduce well, add tomatoes and eggplants, season with salt and cook for about five minutes
  • Cook pasta according to package directions, drain and toss with sauce
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