Punchfork has been acquired by Pinterest!
Read the announcement.
Site shutdown: March 15th, 2013
Punchfork
About
▼
About Punchfork
Recipe API
Help
Goodies
Company
Contact
Terms of Use
Privacy Policy
Sign in
Browse
▼
Recipes
Publishers
Random Recipe
Eggplant Romesco Rigatoni
http://www.seriouseats.com/recipes/2012/04/ripes-eggplant-romesco-...
Like
Ingredients
categorized
original
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
Ingredients
categorized
original
This recipe is
vegetarian
Produce
Almonds, whole
(
1/3
cup
)
Globe eggplant (about 1 pound)
(
1
)
Italian parsley, fresh
(
1/2
cup
)
Pasilla or ancho chile peppers, dried
(
2
)
Red bell peppers, medium
(
2
)
Red onion, medium
(
1/2
)
Tomatoes, whole
(
1
(14.5-ounce) can
)
Cooking & Baking
Garlic cloves
(
2
)
Kosher salt and freshly ground black pepper
(
1
)
Olive oil, extra-virgin
(
2 2/3
tablespoons
)
Pasta & Grains
Rigatoni, freshly cooked
(
1
pound
)
Bread & Baked Goods
Country-style or sourdough bread
(
1
slice
)
Preparation
Read recipe preparation on
seriouseats.com
Serious Eats
www.seriouseats.com
All 5,555 recipes
Social Stats
60.0
Rating
1-100
19
Tweets
9
Facebook
Shares
9
StumbleUpon
Views
692
PinterestPins
Recipe Stats
Published April 10, 2012 (10 months ago).
204 people saved this recipe.
Share Recipe
Link
© Punchfork, Inc. All third party content © their respective owners.
Terms of Use
Privacy
About
Blog
Contact
API