Eggplant and Sun-Dried Tomato Ricotta Pasta Recipe

If you’re on the hunt for a dish that truly delivers comfort and a burst of Mediterranean charm, this Eggplant and Sun-Dried Tomato Ricotta Pasta is about to become your new favorite. It brings together tender eggplant, the tangy richness of sun-dried tomatoes, and the creamy indulgence of ricotta cheese all tossed with rigatoni pasta. The flavors meld beautifully into a dish that’s simultaneously hearty, fresh, and packed with character. Every bite sings with just the right balance of smoky paprika and a hint of crushed red pepper flakes, making this pasta not only delicious but also irresistibly satisfying.

Ingredients You’ll Need

Getting started on this Eggplant and Sun-Dried Tomato Ricotta Pasta is a breeze because the ingredients list is refreshingly simple yet incredibly purposeful. Each element adds its own magic—whether it’s the silky ricotta bringing creaminess, the sun-dried tomatoes lending concentrated sweetness, or the eggplant adding a lovely, tender bite.

• 9 ounces rigatoni: The ridged, tubular pasta holds onto sauce perfectly, making every forkful flavorful.
• 1 eggplant – finely diced: This veggie softens beautifully during cooking, offering a meaty texture without heaviness.
• 1 cup sun-dried tomatoes packed in oil – drained, oil reserved: Their intense flavor boosts the dish’s depth; don’t toss the oil, it’s part of the sauce!
• 1 shallot – finely chopped: Adds a subtle sweetness and aromatic base to the sauce.
• 3 garlic cloves – minced: Imparts warmth and a classic Italian flair.
• 1 cup puréed tomatoes: Brings a fresh, tangy backdrop that brightens the sauce overall.
• 5 ounces ricotta: Creamy and mild, it balances bold flavors and creates lusciousness.
• ½ tsp crushed red pepper flakes: Gives a gentle kick that perks up the palate without overpowering.
• 1 tsp smoked paprika: Adds smoky depth for a sophisticated twist.
• Salt – to taste: Essential for highlighting all the flavors.
• Black pepper – to taste: Provides just the right amount of earthiness and bite.

How to Make Eggplant and Sun-Dried Tomato Ricotta Pasta

Step 1: Boil the Rigatoni

Start by bringing a large pot of salted water to a boil and cook the rigatoni until it reaches al dente—meaning it still has a slight bite but is cooked through. Don’t forget to reserve about a quarter cup of the pasta cooking water before draining; this starchy water will help bring your sauce and pasta together in harmony.

Step 2: Sauté the Aromatics and Eggplant

In a skillet over medium heat, warm five tablespoons of the oil reserved from the sun-dried tomatoes. This beautifully flavored oil is the secret behind a richly layered sauce. Add the minced garlic and finely chopped shallot, cooking until they soften and fill your kitchen with an irresistible aroma, about three minutes. Next, toss in the diced eggplant and sauté for three more minutes until it starts to tenderize and soak up that fragrant oil.

Step 3: Add Sun-Dried Tomatoes and Tomato Purée

Stir in the sun-dried tomatoes along with any remaining oil in the jar, letting their concentrated, tangy flavor infuse the eggplant mixture. Allow this to cook for about five minutes so the tomatoes soften and the flavors unite. Then pour in the puréed tomatoes, bring the whole mixture to a boil, and let it simmer gently for five minutes. This simmering step intensifies the sauce, melding the sweet and smoky undertones.

Step 4: Season the Sauce

Sprinkle in the crushed red pepper flakes and smoked paprika, then add salt and freshly ground black pepper to taste. These spices elevate the dish with hints of warmth and smokiness, ensuring every bite has depth and complexity.

Step 5: Combine Pasta and Ricotta

Reduce the heat, fold in the creamy ricotta cheese and the cooked rigatoni, then stir gently to coat every piece of pasta with the luscious sauce. If the sauce feels too thick, add a generous splash of the reserved pasta cooking water—this will loosen things up and help everything blend together beautifully. Let it warm through for about a minute so the flavors can fully come together, then give it a final taste check and adjust seasoning as needed.

How to Serve Eggplant and Sun-Dried Tomato Ricotta Pasta

Garnishes

For a final flourish, sprinkle freshly chopped basil or parsley over the top to add a burst of color and freshness. A light grating of Parmesan cheese or a drizzle of high-quality extra virgin olive oil elevates the dish with a silky finish and thoughtful richness.

Side Dishes

This pasta pairs wonderfully with simple sides like a crisp green salad tossed in lemon vinaigrette or some garlic-rubbed toasted bread to soak up every last bit of sauce. Roasted vegetables also complement the textures and flavors of the main dish without stealing the spotlight.

Creative Ways to Present

Try plating the pasta in individual shallow bowls with a small mound of ricotta dolloped on top before serving. For a fun twist, serve alongside grilled flatbread or as a filling inside baked bell peppers for a beautiful presentation that surprises and delights guests.

Make Ahead and Storage

Storing Leftovers

Place any leftover Eggplant and Sun-Dried Tomato Ricotta Pasta in an airtight container and refrigerate for up to three days. The flavors tend to deepen overnight, so leftovers can be even more delicious the next day.

Freezing

If you want to freeze it, note that ricotta can sometimes separate after thawing, but it’s absolutely doable. Freeze portions in freezer-safe containers, and when ready, defrost overnight in the fridge before reheating gently on the stove with a splash of water or broth to bring back creaminess.

Reheating

Reheat your pasta slowly in a skillet over low heat, adding a little reserved pasta water or milk to restore the sauce’s creamy texture. Avoid high heat to keep the ricotta smooth and prevent it from curdling.

FAQs

Can I use a different pasta shape?

Absolutely! While rigatoni works wonderfully with its ridges and tubes, feel free to use penne, fusilli, or even farfalle—the key is choosing pasta that holds sauce well.

Is this dish suitable for a vegetarian diet?

Yes, this recipe is entirely vegetarian as it relies on plant-based ingredients and cheese without any meat or animal broth involved.

Can I substitute fresh tomatoes for the purée?

You can, but keep in mind that fresh tomatoes will result in a lighter sauce with less concentrated flavor. If using fresh, cook them down longer to thicken the sauce and intensify the taste.

How spicy is this pasta?

The crushed red pepper flakes add a gentle warmth that can be adjusted to your liking. You can easily reduce or omit them for a milder dish or increase the amount if you prefer more heat.

Can I prepare parts of this dish ahead of time?

Definitely! You can sauté the eggplant and aromatics and prepare the sauce up to a day ahead. When ready to serve, cook the pasta fresh and combine everything quickly for best texture and flavor.

Final Thoughts

Trust me, once you try this Eggplant and Sun-Dried Tomato Ricotta Pasta, it will effortlessly find its way into your regular meal rotation. It’s comforting, packed with vibrant Mediterranean flavors, and surprisingly straightforward to make. So grab your ingredients, take your time with each loving step, and enjoy a pasta dish that feels like a warm hug on a plate. You’re going to love it!

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