Barilla® Collezione Casarecce

with Swordfish and Eggplant

Barilla Collezione Casarecce Pasta

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Barilla Collezione Casarecce

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Ingredients 8 Servings

  • 1 Box, Barilla ® Collezione Casarecce
  • 2 Baby Eggplants
  • 1 Quart, frying oil
  • 4 tbsp, Extra virgin olive oil
  • ½ tsp, red pepper flakes
  • ½ small, yellow onion, diced
  • 1 garlic clove
  • 12 oz, sword fish, diced
  • 1/3 cup, white wine
  • 1 pint grape tomatoes, halved
  • 1 tbsp mint, sliced thin
  • Salt to taste
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  • Bring a large pot of water to boil and a small pot of frying oil to 375°F.
  • Cut the eggplants in ½ inch dices and deep fry them, set aside.
  • 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.
  • Stir in wine, reduce well and add tomatoes, season with salt and cook for about five minutes.
  • Cook pasta according to directions, drain and toss with sauce and mint.
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