- Slice the aubergine into rounds and fry in hot oil. Once golden, drain and set aside on kitchen paper.
- Add a drizzle of oil to a large pan with the clove of garlic and round-sliced chillies to infuse. Add the drained Datterino Rosso tomatoes no. 449 and the cubed fish, and caramelise for a couple of minutes. Add the wine and let it evaporate, then add 10-15 mint leaves cut into strips, and a few leaves of purple basil. Season with salt and cook for 6-7 minutes.
- Add the aubergine at the end, setting a few slices aside to decorate.
- In the meantime, add the Whole Wheat Mezzi Rigatoni no. 844 in salted boiling water for 10-12 minutes, drain and coat in the sauce.
- Transfer the pasta to the plates and finish with a few mint leaves, a couple of small purple basil leaves and the aubergine slices.
Whole Wheat Mezzi Rigatoniwith Sicilian-style swordfish
N. 844
20 min
20 min
4 people
Easy
INGREDIENTS
Organic Whole Wheat Mezzi Rigatoni no. 844 320 g
Sword fish 300 g
Aubergine 1
Datterino Rosso tomatoes no. 449 290 g
Mint leaves 20
Glass of dry white wine 1/2
Garlic clove 1
Extra virgin olive oil, seed oil for frying, salt, chili pepper, purple basil to taste
PREPARATION
- SHARE ON
Recommended pasta for this recipe
Mezzi rigatoni
N. 844 - Organic whole wheat
RECOMMENDED RECIPES
Via Castellana, 34
31039 Riese Pio X (TV)
info@pastificiobragagnolo.it
+39 0423 7541
P.IVA IT03368700260
REA: TV 266618
CAP.SOC.: 22.948.260,00 €.
Choose your pasta and keep up to date with all the latest at Bragagnolo
Discover all the products to try every day
By subscribing to the newsletter you will receive a 10% DISCOUNT COUPON and you will be informed
on all our special offers
