Le Cirque's Perciatelli With Peppers and Eggplant

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. 1

   Heat oil in skillet over medium high heat.

2. 2

   Add red and yellow peppers and saute 3 to 4 minutes, stirring frequently.

3. 3

   Season with pepper flakes and freshly ground pepper.

4. 4

   Add eggplant and garlic and cook for two more minutes.

5. 5

   Add tomatoes and oregano and cook five more minutes.

6. 6

   Meanwhile, cook perciatelli in boiling salted water until al dente, drain and reserve 1 cup of pasta water.

7. 7

   Add the hot pasta to the skillet and toss.

8. 8

   Add ricotta, basil, butter and pasta water, stir well, bring to a boil and cook two minutes.

9. 9

   Taste, adjust seasoning and serve.