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

  1. Slice the aubergine into rounds and fry in hot oil. Once golden, drain and set aside on kitchen paper.
  2. 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.
  3. Add the aubergine at the end, setting a few slices aside to decorate.
  4. 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.
  5. Transfer the pasta to the plates and finish with a few mint leaves, a couple of small purple basil leaves and the aubergine slices.

Recommended pasta for this recipe

Mezzi rigatoni
N. 844 - Organic whole wheat
Mezzi rigatoni

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