Of which 6.8 g sugars and 3.1 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Sicilian pairing · Eggplant browned without deep-frying · Mint at the end
Allergens gluten, fish, sulfites
Casarecce with swordfish, eggplant and mint
A light sauce, with the swordfish in cubes that stay whole
A Sicilian summer profile with swordfish, eggplant, tomato and mint. Many versions fry the eggplant; this recipe browns it in a weighed amount of olive oil to control how much it soaks up. The fish goes in as large cubes and cooks briefly, avoiding the dry texture common in overreduced fish sauces.
Ingredients
- 320 g (11½ oz) dried casarecce
- 300 g (10½ oz) raw swordfish
- 400 g (14 oz) raw eggplant
- 250 g (9 oz) cherry tomatoes
- 45 g (1½ oz) extra-virgin olive oil
- 60 g (2 oz) dry white wine
- 5 g garlic
- 8 g fresh mint
- 0.3 g black pepper
- 2 g salt
- water and coarse salt for cooking the pasta, as needed
Method
- Keep the swordfish at ≤4 °C (39 °F). Remove the skin and the dark bloodline, cut into even cubes and pat dry. Wash your hands, knife and board after handling the raw fish.
- Toss the eggplant cubes with 1.5 g of the salt and leave them in a colander for 15 minutes. Dry very well; there's no need to rinse, since the salt was measured.
The full method (10 steps), Rico's tip, the variations and storage are in the ebook “Pasta”. The English edition is coming soon.
