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Casarecce: Simple, partially rolled (around the long axis) pappardelle

They will work well with chunky sauces, e.g eggplant and swordfish sauce.

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Casarecce

Casarecce

Casarecce, a term that also means "home made," are 3/4 inch wide strips of pasta about 1 1/2 inches long that are loosely rolled up around their long axes. They work nicely with chunky sauces.

Substitutions: Fusilli, butterflies.

A recipe? A refreshing eggplant and swordfish sauce. It will work best with swordfish steaks cut from the stomach area of the fish. Should swordfish not be available, the recipe will also work with tuna steaks. To serve 4 you'll need:
  • 14 ounces (350 g) casarecce or similar shaped pasta
  • 1/2 pound (200 g) cherry tomatoes
  • 1/2 pound (200 g) swordfish
  • An eggplant
  • An ounce salted capers, rinsed
  • 1/2 cup olive oil
  • 1 clove garlic
  • A bunch of basil
  • A sprig of mint
  • 1 teaspoon vinegar
  • 1/4 cup minced parsley
  • Shredded red pepper to taste
Halve the tomatoes, and dice both the eggplant and the swordfish. Mince the basil, mint and parsley and combine them. Take a non-stick pan and sauté the eggplant in it in a little oil, seasoning it to taste with salt and pepper. In another pot, heat the remaining oil and cook the garlic clove until it begins to color, taking care lest it overheat and burn. Discard the garlic and sauté the fish; sprinkle the vinegar over it, and then add the tomatoes, eggplant, and capers.

In the meantime bring the pasta water to a boil and cook the pasta. Drain it when it's just shy of being done, and turn it into the pot with the sauce. Cook over a brisk flame for a minute or two, then turn off the flame, stir in the herbs and a little more olive oil, and serve, with a deft dusting of hot pepper flakes.

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