Barilla® Casarecce Pasta with Swordfish and Eggplant Recipe | US_PROD-e54d25a3-c4a3-491f-9e84-ca750d753378

Barilla^® Collezione Casarecce with Swordfish and Eggplant

Name: Barilla® Collezione Casarecce with Swordfish and Eggplant
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Ingredients: 1 Box, Barilla ® Collezione Casarecce; 2 Baby Eggplants; 1 Quart, frying oil; 4 Tablespoons Extra Virgin Olive Oil; ½ Teaspoon, red pepper flakes; ½ Small, yellow onion, diced; 1 Garlic clove; 12 Oz. sword fish, diced; 1/3 Cup, white wine; 1 Pintgrape tomatoes, halved; 1 Tablespoon, mint, sliced thin; To taste Salt

30 minutes

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Collezione Cassarecce pasta is no longer available in the US. Barilla^® Gemelli or Barilla^® Penne can be substituted for Cassarecce pasta.

Ingredients

8 servings

1Box, Barilla ^® Collezione Casarecce

2Baby Eggplants

1Quart, frying oil

4Tablespoons Extra Virgin Olive Oil

½ Teaspoon, red pepper flakes

½Small, yellow onion, diced

12Oz. sword fish, diced

1/3Cup, white wine

1Pintgrape tomatoes, halved

1Tablespoon, mint, sliced thin

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Bring a large pot of water to boil and a small pot of frying oil to 375°F.

Step 2

Cut the eggplants in ½ inch dices and deep fry them, set aside.

Step 3

In a separate skillet gently cook onion with oil, red pepper and whole garlic, when the onion turns translucent and slightly yellow add diced sword fish and brown over high heat.

Step 4

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

Step 5

Cook pasta according to directions, drain and toss with sauce and mint.