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Eggplant and Sun-Dried Tomato Ricotta Pasta

Eggplant and Sun-Dried Tomato Ricotta Pasta
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Indulge in a delightful bowl of Eggplant and Sun-Dried Tomato Ricotta Pasta, where creamy ricotta meets the earthy flavors of sautéed eggplant and tangy sun-dried tomatoes. This simple yet elegant vegetarian dish is perfect for weeknight dinners, offering a comforting experience that brings the warmth of Italian cuisine to your table. With easy-to-follow steps and vibrant flavors, you’ll find yourself returning to this recipe time and time again. Embrace the aroma of garlic sizzling in olive oil as you create a meal that not only nourishes but also creates lasting memories with family and friends.

Ingredients

Scale
  • 9 ounces rigatoni
  • 1 eggplant (finely diced)
  • 1 cup sun-dried tomatoes (packed in oil, drained)
  • 1 shallot (finely chopped)
  • 3 garlic cloves (minced)
  • 1 cup puréed tomatoes
  • 5 ounces ricotta cheese
  • ½ tsp crushed red pepper flakes
  • 1 tsp smoked paprika
  • Salt and black pepper (to taste)

Instructions

  1. 1. Boil salted water in a large pot. Cook rigatoni until al dente, about 8–10 minutes. Reserve ¼ cup cooking water, then drain.
  2. 2. In a skillet, heat reserved oil from sun-dried tomatoes over medium heat. Sauté shallots and garlic until softened.
  3. 3. Add diced eggplant to the skillet and cook until tender, about 3 minutes. Stir in sun-dried tomatoes and cook for another 5 minutes.
  4. 4. Pour in puréed tomatoes along with salt, pepper, crushed red pepper flakes, and smoked paprika; simmer for about 5 minutes.
  5. 5. Stir in ricotta cheese until well combined; adjust thickness with reserved pasta water if necessary.
  6. 6. Add cooked rigatoni to the sauce, tossing gently to coat each piece thoroughly. Taste and adjust seasonings as desired.
  7. 7. Serve warm with a drizzle of olive oil or fresh herbs if desired.

Nutrition

Find it online: https://savorywithsophie.com/eggplant-and-sun-dried-tomato-ricotta-pasta/