Sicilian Eggplant and Pepper Ragu and Pappardelle

Name: Sicilian Eggplant and Pepper Ragu and Pappardelle
Ingredients: 1 small to medium eggplant; 2 large, red, mild frying, field or bell peppers; About 1/4 cup olive oil; 5 to 6 flat anchovy filets; 4 cloves garlic, thinly sliced; 2 pints cherry tomatoes or 1 28-ounce can San Marzano tomatoes; 1 small red chili pepper, seeded and finely chopped or 1 teaspoon crushed red pepper flakes; 2 to 3 tablespoons capers, drained if in brine or soaked if salted; 1/2 cup basil, torn; 1/4 cup flat-leaf parsley, chopped; 1 pound egg papperdelle or tagliatelle; Shaved Pecorino or ricotta salata cheese for garnish, optional

Sicilian Eggplant and Pepper Ragu and Pappardelle was pinched from <a href="http://www.rachaelrayshow.com/food/recipes/18677_sicilian_eggplant_and_pepper_ragu_and_pappardelle/" target="_blank">www.rachaelrayshow.com.</a>

INGREDIENTS

•

1 small to medium eggplant

•

2 large, red, mild frying, field or bell peppers

•

About 1/4 cup olive oil

•

5 to 6 flat anchovy filets

•

4 cloves garlic, thinly sliced

•

2 pints cherry tomatoes or 1 28-ounce can San Marzano tomatoes

•

1 small red chili pepper, seeded and finely chopped or 1 teaspoon crushed red pepper flakes

•

2 to 3 tablespoons capers, drained if in brine or soaked if salted

•

1/2 cup basil, torn

•

1/4 cup flat-leaf parsley, chopped

•

1 pound egg papperdelle or tagliatelle

•

Shaved Pecorino or ricotta salata cheese for garnish, optional

Go To Recipe

review