Le Cirque's Perciatelli With Peppers And Eggplant

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.