Casarecce Pasta with Swordfish and Pistachio Pesto

Casarecce Pasta with Swordfish and Pistachio Pesto

by Fiorenzo trunzo
A delicious dish of Sicilian cuisine, which tastes of land and sea. Quick to prepare, it is tasty eaten hot but also lends itself to being served cold. Mint enhances the flavor of swordfish and adds a note of freshness that immediately makes summer. The casarecce, with their slightly rough surface and their particular shape, seem to tighten the sauce in an embrace.
 
INGREDIENTS
  • 400 g Casarecci Di Calabria caserecce Pasta
  • 1 jar Scyavuru Pistachio Pesto
  • 2 slices Swordfish
  • 180 g Datterini tomatoes
  • 2 Eggplants
  • Chopped Parsley as needed
  • 1 clove garlic
  • Salt as needed
  • Extra virgin olive oil as needed
  • Mint as needed
  • Pepper to taste
INSTRUCTIONS
  1. Wash the eggplant, cut into slices about 1 cm and reduce them into cubes, cover with meeting rooms and let stand for about an hour to remove water.
  2. For swordfish: eliminate the side skin and cut into cubes.
  3. After the time necessary take the eggplants, rinse them and put them to dry in a clean cloth.
  4. Fry the eggplants.
  5. In a large pan, fry the garlic and parsley for a few minutes, add the previously chopped tomatoes.
  6. Cook for a couple of minutes the tomatoes, then add the eggplants and swordfish, continue cooking for another 6-7 minutes.
  7. Meanwhile cook the caserecce pasta in salted water.
  8. Finish cooking the sauce by adding 1-2 tablespoons of Pistachio Pesto Scyavuru rehydrated with a ladle of pasta cooking water.
  9. Add salt and pepper.
  10. Drain the pasta and add it directly into the pan with the sauce and if necessary, a ladle of pasta cooking water.
  11. Garnish with a few mint leaves.

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