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Eggplant Romesco Rigatoni

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Eggplant Romesco Rigatoni

Ingredients

  • 2 dried pasilla or ancho chile peppers
  • 1 globe eggplant (about 1 pound), unpeeled, cut in large dice
  • 2 medium red bell peppers, cut in large dice
  • 1/2 medium red onion, quartered
  • 2 garlic cloves, peeled
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided, plus additional for drizzling
  • kosher salt and freshly ground black pepper
  • 1 (14.5-ounce) can whole peeled tomatoes
  • 1/3 cup whole almonds
  • 1 slice country-style or sourdough bread
  • 1/2 cup minced fresh italian parsley
  • 1 pound freshly cooked rigatoni, 1/2 cup of pasta water reserved for serving
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