PERCIATELLI WITH ROASTED TOMATOES AND EGGPLANT
Perciatelli is a long, tubular pasta; spaghetti may be substituted.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees. In a medium bowl, combine eggplant, 1 tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss to combine. Transfer to a baking pan in a single layer. Place all tomatoes and garlic cloves in a second pan. Transfer both pans to oven. Roast eggplant until brown and tender, about 40 minutes; roast garlic and tomatoes until garlic is soft and tomatoes are shriveled, about 30 minutes. When cool enough to handle, squeeze soft garlic from cloves.
- Meanwhile, place peppers over a gas burner with a high flame; roast until charred on all sides, turning as needed, about 5 minutes. Transfer to a metal bowl; cover with plastic wrap for 20 minutes. Using a paper towel, rub charred skin off peppers. Remove and discard seeds and stems. Place 1 red and 1 yellow pepper, and any liquid collected in bowl, in the bowl of a food processor. Add roasted garlic, plum tomatoes, vinegar, cayenne, remaining tablespoon olive oil, and remaining 1/2 teaspoon salt and 3/8 teaspoon pepper; process until smooth. Cut remaining peppers into 1/4-inch-thick strips; set aside
- Fill a large stockpot with salted water; bring to a boil. Place pasta in water; boil until pasta is al dente, about 11 minutes. Drain in a colander; transfer to a serving bowl. Pour puree over pasta; toss to combine. Add basil, roasted eggplant, cherry tomatoes, and reserved pepper strips; toss. Serve garnished with grated Parmesan cheese, if desired.
Nutrition Facts : Calories 642 g, Cholesterol 8 g, Fat 13 g, Fiber 11 g, Protein 25 g, Sodium 527 g
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Spartan Warrior
[email protected]I'm not usually a fan of eggplant, but this dish changed my mind. The roasted eggplant was tender and flavorful and the perciatelli pasta was perfectly cooked.
4 to 9 Islamic Search tv
[email protected]This dish was a delightful culinary experience. The roasted eggplant and tomatoes were perfectly balanced and the perciatelli pasta was cooked to perfection.
Hicham Ofir
[email protected]This recipe is a keeper! The roasted eggplant and tomatoes are a flavor bomb and the perciatelli pasta is the perfect canvas for the sauce.
Md Sazzad
[email protected]I've made this dish several times now and it's always a hit. The roasted eggplant and tomatoes are always a crowd-pleaser.
Lori Foussat
[email protected]Wow! This dish was a masterpiece. The roasted eggplant and tomatoes were succulent and the perciatelli pasta was cooked to perfection. A must-try!
Op hot Hot op
[email protected]The combination of roasted eggplant and tomatoes with perciatelli pasta was simply divine. The flavors and textures melded together perfectly.
FM. Ridoy
[email protected]This dish was incredible! The roasted eggplant and tomatoes were cooked to perfection and the perciatelli pasta was al dente.
Sandile Sazini
[email protected]Perciatelli with roasted tomatoes and eggplant was a delightful dish. The perciatelli pasta was cooked perfectly and the roasted tomatoes and eggplant were flavorful and juicy.
Jamula Alam
[email protected]This recipe was amazing! I will definitely be making it again.
Jose Lozado
[email protected]I made this for my family and they loved it. The roasted eggplant and tomatoes were a hit and the perciatelli pasta was a perfect match.
shahbaz basheer
[email protected]Delicious! The roasted eggplant and tomatoes were perfect together and the perciatelli pasta was cooked perfectly.
Jhohan Ahmed
[email protected]My friends and I absolutely loved this dish when I served it for a recent dinner party. The perciatelli pasta was cooked perfectly and the roasted eggplant and tomato sauce was so flavorful.
Prem Sarkar
[email protected]This dish is a winner! The roasted eggplant and tomatoes were delicious and the perciatelli pasta was cooked perfectly.
Amir Hameed Amir Hameed
[email protected]I'm so glad I tried this recipe! The perciatelli pasta was perfectly al dente and the roasted eggplant and tomato sauce were bursting with flavor.
Melaina Murugan
[email protected]This dish was absolutely delicious. The perciatelli pasta was cooked perfectly and the roasted eggplant and tomato sauce were divine.
Kuddus Shak
[email protected]The roasted eggplant was extremely tasty and it paired well with the perciatelli pasta. My family loved this dish.
Wajahat Wajji
[email protected]The perciatelli pasta was a perfect choice for this dish! I will definitely be trying your recipe.
Mohammed Zinatu
[email protected]This recipe was easy to follow and the dish turned out great. The roasted tomatoes and eggplant were flavorful and the perciatelli pasta was cooked perfectly.
Isxaaq Mohamed nuur
[email protected]I love the combination of roasted tomatoes and eggplant in this dish. The perciatelli pasta is a great choice too, as it holds the sauce well.
ram Dhami
[email protected]This dish was a hit with my family! The roasted tomatoes and eggplant were delicious, and the perciatelli pasta cooked perfectly. I will definitely be making this again.