1 box mostaccioli 4 tbsp extra virgin olive oil 1 eggplant 7 ounces swordfish slices 8 basil leaves 1 pint cherry tomatoes ½ cup white wine ½ cup aged salted ricotta 1 clove garlic salt and pepper to taste oil for frying as needed
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Wash eggplant and dice. Heat enough oil in a pan over high heat to cover diced eggplant completely. Fry eggplant, then remove with a slotted spoon and drain on paper towels. Cut swordfish into cubes.
Heat oil in a pan over medium heat and sauté peeled, chopped garlic until golden. Add cubed fish and fry until golden. Add tomatoes (washed and cut into wedges) and cook for a few minutes. Pour in wine and allow to reduce completely.
Season with salt and pepper. Tear basil leaves by hand, sprinkle over the pasta and remove from the heat.
Boil pasta in plenty of salted water according to package directions. Drain and toss with the sauce, fried eggplant and grated ricotta. Serve immediately.
Try Barilla Classic Blue Box's Mostaccioli. This small, tube pasta are great with chunky tomato, meat, or cream sauces, but also goes great with baked dishes.
A dish with decidedly Mediterranean flavors, it releases pleasing succulence and sweetness into the mouth, provided by the fish, the flavor of the eggplant, all highlighted by the salted ricotta. The richness and the sharpness of these flavors leads us to select a rosé wine, a bouquet rich in young fragrances of violets and cherries, fresh, dry, not too high in alcohol content such as a Cirò Rosato Calabrese or a Rosato Siciliano.
The diced eggplant must be fried in very hot oil so that it immediately forms a crust on the outside, thus preventing the oil from being absorbed.