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Caserecce alla siciliana

Pasta with sword fish

Recipe by pdepaoli@siade.com

From	Difficulty	Serves	Time
Sicily			2^h30'

Ingredients

Caserecce (short pasta): 400 g. (13 oz.)
Sword fish (cut in small cubes): 500 g. (17 oz.)
Egg plants: 3
Peeled tomatoes: 400 g. (13 oz.)
Fresh mint : 2 sprigs
Garlic: 2 cloves
Extra-virgin olive oil: 3 table spoons
Seed oil (for frying the egg plants): qs
White wine: ½ glass
Chili: qs
Salt

Preparation

Cut the egg plants in little cubes and put them in a colander for pasta for at least 2 hours, so they will loose their water.
Fry the egg plants cubes in the seed oil, drain and keep apart.
Golden the squeezed garlic in a pan for abour 2 minutes, then add the sword fish, and brown on an average flame, add the white wine and wait until it's evaporated.
Add the peeled tomatoes, season to taste with salt and chili and let it cook until the sauce thickens (15 or 20 minutes). Now add the fried egg plants and continue cooking for 5 minutes.
In the meanwhile add pasta to salted boiling water, stir and continue boiling until slightly underdone; drain and pour it in a serving dish.
Add the chopped mint to the sauce and flavour pasta. Serve at once.

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