Le Cirque's Perciatelli With Peppers and Eggplant

READY IN: 30mins
Rita~
Recipe by Chef Kate

Another very simple but very delicious dish which capitalizes on fresh vegetables--from Sirio Maccione.

Top Review by Dr. Jenny

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.

Ingredients Nutrition

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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