Le Cirque's Perciatelli with Peppers and Eggplant

Experience a taste of Italian elegance with Le Cirque's Perciatelli with Peppers and Eggplant, a vibrant and soul-warming pasta dish that blends bold flavors with effortless technique. Tender perciatelli pasta serves as the perfect base for this Mediterranean-inspired masterpiece, featuring sautéed eggplant, sweet red and yellow bell peppers, and juicy cherry tomatoes, all infused with the aromatic punch of garlic and a gentle kick of red pepper flakes. This colorful vegetable medley is brought to life with fresh basil and a generous sprinkle of Parmigiano-Reggiano, creating a light yet satisfying sauce that clings beautifully to the pasta. Ready in just 40 minutes and perfect for weeknight dinners or special occasions, this recipe is a true celebration of seasonal ingredients, Italian flair, and simple pleasures.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 grams Perciatelli pasta
• 1 large Eggplant
• 1 large Red bell pepper
• 1 large Yellow bell pepper
• 4 cloves Garlic
• 300 grams Cherry tomatoes
• 5 tablespoons Extra virgin olive oil
• 0.5 teaspoons Crushed red pepper flakes
• 10 leaves Fresh basil leaves
• 50 grams Parmigiano-Reggiano cheese
• 1 to taste Salt
• 1 to taste Black pepper

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the perciatelli pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining, and set the pasta aside.

Step 2

While the pasta cooks, prepare the vegetables. Dice the eggplant into 1.5 cm cubes, and dice the red and yellow bell peppers into small bite-sized pieces.

Step 3

In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the eggplant and sauté for 8-10 minutes until softened and lightly golden. Remove the eggplant from the skillet and set aside.

Step 4

In the same skillet, add the remaining 2 tablespoons of olive oil. Add the diced bell peppers and sauté for 5 minutes until tender. Mince the garlic, and add it to the skillet along with the crushed red pepper flakes, cooking for an additional 1 minute until fragrant.

Step 5

Halve the cherry tomatoes and add them to the skillet. Cook for 5-7 minutes, stirring often, until the tomatoes soften and start to break down, creating a light sauce.

Step 6

Return the sautéed eggplant to the skillet, and mix well with the tomatoes and peppers. Season with salt and black pepper to taste.

Step 7

Add the cooked perciatelli pasta to the skillet with the vegetable mixture. Toss to coat, adding reserved pasta water a tablespoon at a time to loosen the sauce, if needed.

Step 8

Tear the basil leaves into smaller pieces and stir them into the pasta. Grate the Parmigiano-Reggiano cheese over the top and toss gently to combine.

Step 9

Serve immediately, garnished with additional Parmigiano-Reggiano and fresh basil leaves, if desired.

Nutrition Facts

Serving size	(1848.5g)

Amount per serving	% Daily Value*
Calories	2599.4

Total Fat 93.8g	0%
Saturated Fat 20.0g	0%
Polyunsaturated Fat 0.5g
Cholesterol 44mg	0%
Sodium 3498.8mg	0%
Total Carbohydrate 370.2g	0%
Dietary Fiber 42.3g	0%
Total Sugars 47.2g
Protein 83.2g	0%

Vitamin D 12IU	0%
Calcium 832.0mg	0%
Iron 12.5mg	0%
Potassium 3656.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.8%

Protein: 12.5%

Carbs: 55.7%