Print

Eggplant and Sun-Dried Tomato Ricotta Pasta Recipe

Eggplant and Sun-Dried Tomato Ricotta Pasta Recipe
Print Recipe

★★★★★

5.2 from 8 reviews

A creamy and flavorful pasta dish featuring rigatoni tossed with sautéed eggplant, sun-dried tomatoes, and ricotta cheese, enhanced with smoked paprika and red pepper flakes for a subtle smoky and spicy kick.

Ingredients

Scale

Pasta

  • 9 ounces rigatoni

Vegetables and Aromatics

  • 1 eggplant, finely diced
  • 1 shallot, finely chopped
  • 3 garlic cloves, minced
  • 1 cup sun-dried tomatoes packed in oil, drained (reserve oil)

Sauce

  • 1 cup puréed tomatoes
  • 5 ounces ricotta cheese
  • ½ teaspoon crushed red pepper flakes
  • 1 teaspoon smoked paprika
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Cook the pasta: Boil rigatoni in salted water until al dente. Drain and reserve 1/4 cup of the pasta cooking water for later use.
  2. Sauté aromatics and eggplant: Heat 5 tablespoons of oil reserved from sun-dried tomatoes in a skillet over medium heat. Add minced garlic and finely chopped shallot; cook until softened and fragrant, about 3 minutes. Add finely diced eggplant and sauté for another 3 minutes.
  3. Add sun-dried tomatoes: Stir in the sun-dried tomatoes along with their remaining oil. Cook the mixture for 5 minutes, allowing flavors to meld.
  4. Make the sauce: Pour in the puréed tomatoes and bring to a boil. Reduce heat and simmer for 5 minutes. Season the sauce with crushed red pepper flakes, smoked paprika, salt, and black pepper, adjusting to taste.
  5. Combine pasta and sauce: Stir the ricotta cheese into the sauce until well combined. Add the drained pasta and toss to coat evenly. If the sauce is too thick, add a splash of the reserved pasta cooking water. Cook everything together for about 1 minute until heated through and the flavors are well blended.
  6. Serve: Taste once more and adjust seasoning as needed. Serve immediately while hot, garnishing as desired. Enjoy your creamy, flavorful pasta!

Notes

  • Reserve some pasta cooking water to adjust the sauce consistency.
  • Use ripe eggplants for better flavor and texture.
  • Sun-dried tomatoes packed in oil add richness; don’t discard the oil as it’s used for cooking.
  • Adjust crushed red pepper flakes according to your spice preference.
  • This dish is best enjoyed fresh but can be refrigerated and reheated within 2 days.

Nutrition

Keywords: eggplant pasta, sun-dried tomato pasta, ricotta pasta, vegetarian pasta, creamy pasta dish, Italian pasta recipe

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