Prep 30 mins
Cook 0 mins
Another very simple but very delicious dish which capitalizes on fresh vegetables--from Sirio Maccione.
- 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
- Heat oil in skillet over medium high heat.
- Add red and yellow peppers and saute 3 to 4 minutes, stirring frequently.
- Season with pepper flakes and freshly ground pepper.
- Add eggplant and garlic and cook for two more minutes.
- Add tomatoes and oregano and cook five more minutes.
- Meanwhile, cook perciatelli in boiling salted water until al dente, drain and reserve 1 cup of pasta water.
- Add the hot pasta to the skillet and toss.
- Add ricotta, basil, butter and pasta water, stir well, bring to a boil and cook two minutes.
- Taste, adjust seasoning and serve.
We enjoyed this colorful dish. This was also our first time trying perciatelli noodles, which I will buy again (great texture). I'd say this is 5 stars, with the addition of salt and parmesan cheese. This also came together quickly, which we appreciated.
Very nice. I also skipped the butter and cut down on the oil. I halved the recipe and made it in a large non-stick skillet which worked well. Perciatelli, which I had never tried before, is a lot like spaghetti pasta but much thicker. It made the recipe hard to eat neatly, but I thought the shape went well with the veggies. I thought my eggplant could have been cooked longer, so I suggest you do that, but otherwise everything worked out fine. I used organic fire-roasted crushed tomatoes and like Rita I served with grated cheese too. Thanks for a wonderful dinner! My BF wanted me to say he enjoyed this too.
Very fresh! I did skip the butter. Used my Oven Dryed Hot Peppers-Flakes or Powder Recipe #73907 whcich di give it a really nice kick! Very easy to make. I did cook the eggplant right along with the peppers and glad I did because it was just the right texture. I did salt the dish as well! Topped with grated cheese.