#mostaccioli

Len & Alex Deighton’s Italian Cookstrips:

Mostaccioli

Len and Alex: A distinctive taste or faint aroma can bring back an old memory. The striking taste of pisto spices reminds us of a family Christmas spent in Naples years ago.

Len Deighton is the author of the Action Cookbook and French Cooking for Men (HarperCollins)

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Fresh diced vegetables are a great way to add texture and flavor to simple recipes.

Mostaccioli with Tomato, Multicolor Bell Peppers, Eggplant Sauce and Fresh Ricotta Cheese

Ingredients
1 box Mostaccioli
4 tbsp extra virgin olive oil
½ cup yellow onion, diced
½ red bell pepper, diced
½ yellow red pepper, diced
½ green bell pepper, diced
1 eggplant, diced
1 28 oz can Italian tomatoes
TT salt and black pepper
1 cup ricotta
½ cup Romano cheese
½ cup Basil, thick julienne

Instructions
1. Bring one large pot of water to a boil and cook pasta according to directions, reserving 1 cup of cooking water.
2. Meanwhile, in a skillet sauté onion, pepper and eggplant for five minutes, add tomato sauce, one cup of pasta cooking water, season with salt and pepper and bring to boil.
3. Stir in ricotta and simmer for five minutes.
4. Toss pasta with sauce. Top with Romano cheese and fresh basil before serving.

Photo + Recipe Credit:Chef Lorenzo Boni