Preparation
Cook the Caserecce pasta in a large quantity of salted boiling water until al dente, drain and
rinse with cold water in order to prevent it from cooking further. Cut the fish into cubes
and brown for 5 minutes in a frying pan using 2 tablespoons of oil. Add salt and pepper. Cut the aubergine also into cubes, fry in a little of the oil, then add salt. Wash the tomatoes, cut into quarters. Coarsely chop the basic leaves.
Mix the fish with the aubergine, then add the tomatoes, capers, black olives and basil. Allow to simmer for 30 minutes then pour the preparation onto the pasta adding 2 tablespoons of oil.
