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