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
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.
More About Pasta Shapes