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. ---------------------------------------------------------------------------
Nutrition
Ingredients
