Le Cirque's Perciatelli With Peppers and Eggplant |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Another very simple but very delicious dish which capitalizes on fresh vegetables-from Sirio Maccione. Ingredients:
1/4 cup olive oil |
2 yellow peppers, peeled, cored, seeded and cut into 1-inch by 1/2-inch strips |
2 red peppers, peeled, cored, seeded and cut into 1-inch by 1/2-inch strips |
1/4 teaspoon hot red pepper flakes |
fresh ground black pepper |
3/4 lb eggplant, peeled and cut into 3/4-inch cubes |
2 teaspoons garlic, finely chopped |
3 cups canned crushed tomatoes, organic |
1/4 teaspoon dried oregano |
3/4 lb perciatelli |
1/2 cup ricotta cheese |
1 cup fresh basil, coarsely chopped |
2 tablespoons unsalted butter |
Directions:
1. Heat oil in skillet over medium high heat.
2. Add red and yellow peppers and saute 3 to 4 minutes, stirring frequently.
3. Season with pepper flakes and freshly ground pepper.
4. Add eggplant and garlic and cook for two more minutes.
5. Add tomatoes and oregano and cook five more minutes.
6. Meanwhile, cook perciatelli in boiling salted water until al dente, drain and reserve 1 cup of pasta water.
7. Add the hot pasta to the skillet and toss.
8. Add ricotta, basil, butter and pasta water, stir well, bring to a boil and cook two minutes.
9. Taste, adjust seasoning and serve.
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