Ingredients
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1/4 cup olive oil
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fresh ground black pepper
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3/4 lb eggplant, peeled and cut into 3/4-inch cubes
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2 teaspoons garlic, finely chopped
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3 cups canned crushed tomatoes, organic
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1/4 teaspoon dried oregano
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3/4 lb perciatelli
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1/2 cup ricotta cheese
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1 cup fresh basil, coarsely chopped
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2 tablespoons unsalted butter
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1/4 teaspoon hot red pepper flakes
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2 red peppers, peeled, cored, seeded and cut into 1-inch by 1/2-inch strips
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2 yellow peppers, peeled, cored, seeded and cut into 1-inch by 1/2-inch strips
Instructions
- 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.