CASARECCI PASTA WITH PERLINE AND SWORDFISH

4 R
Serves: 4
400 gr casarecci pasta
600 gr swordfish
200 gr Perlina eggplants
4 vesuvius tomatoes
A few mint leaves
½ glass white wine
1 garlic clove
60 ml extra virgin olive oil
Salt and black pepper as needed.
Directions: Slice the swordfish and eggplants in a similar shape, saute’ on a pan with olive oil and garlic; add the white wine and let evaporate. Slightly boil and peel the tomatoes, then add them to the pan and cook a few min. Cook the pasta al dente, stir in with the sauce and add some mint leaves, when ready, to garnish.