Ingredients

400 gr caserecci pasta
600 gr swordfish
200 gr Perline® eggplants
4 vesuvius tomatoes
fresh mint leaves
1/2 glass white wine
1 garlic clove
60 gr extra virgin olive oil
salt and pepper as needed

CASERECCI WITH PERLINE® & SWORDFISH

Serves 4

Preparation

Cut the swordfish and Perline® into sticks, trying to make them in a similar shape, then sautee in a pan with olive oil and garlic for a few minutes; add white wine and let evaporate. Blanch the tomatoes in boiling water and peel, then add them to the fish and eggplants, cooking for a few minutes. Cook the pasta and sautee in the sauce adding the mint at the end to garnish.