Ripes 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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