Ingredients for 4 servings

• 400g of Fusillata Casareccia di Gragnano IGP
• 1 aubergine
• 0,77lb of swodfish
• 1 glass of white wine (dried)
• 300g peeled tomatoes
• 1 garlic clove
• Basil to taste
• Oil for frying as needed
• EVO oil to taste
• Salt and chili pepper to taste

 Directions

Wash the aubergines cut the flesh into cubes, fry them in plenty of oil. Once golden brown, place them back on paper towels to drain.

Meanwhile, cut the swordfish into cubes and brown it in a nonstick pan with EVO oil; deglaze with white wine and let it evaporate. Add peeled tomatoes cut in half and basil, adjust salt and cook for 15 minutes with a lid.

Cook the Fusillata Casareccia in plenty of salted water.

Add the aubergines to the pan with the swordfish sauce, drain the pasta and add it to the sauce. Mix well so that the ingredients are blended.

Serve, decorating with the eggplant peel strips and some fresh basil.