Barilla® Collezione Casarecce with Swordfish and Eggplant
Barilla® Collezione Casarecce with Swordfish and Eggplant
30 minutes total / Calories 816
- Classic Blue Box
- Easy
- Extra Virgin Olive Oil
- Garlic
- Gatherings
- Seafood
- Spring Recipes
- Summer Recipes
- Tomatoes
- Under 30 Minutes
- Weekend
- Weeknight
Collezione Cassarecce pasta is no longer available in the US. Barilla® Gemelli or Barilla® Penne can be substituted for Cassarecce pasta.
Ingredients
Serves 8
| 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 |
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.