Eggplant and Sun-Dried Tomato Ricotta Pasta
A delightful pasta dish featuring the rich flavors of eggplant and sun-dried tomatoes enhanced by creamy ricotta.
Ingredients
Pasta Ingredients
- 9 ounces rigatoni Cook until al dente.
Vegetable Ingredients
- 1 eggplant, finely diced
- 1 cup sun-dried tomatoes packed in oil, drained Reserve oil for sautéing.
- 1 shallot, finely chopped
- 3 garlic cloves, minced
Sauce Ingredients
- 1 cup puréed tomatoes
- 5 ounces ricotta
- ½ tsp crushed red pepper flakes Add according to taste.
- 1 tsp smoked paprika
- salt, to taste
- black pepper, to taste
Instructions
Boiling
- Boil the rigatoni in salted water until al dente. Reserve about 1/4 cup of the cooking water, then drain.
Sautéing
- Heat 5 tablespoons of the oil from the sun-dried tomatoes in a skillet over medium heat.
- Add minced garlic and finely chopped shallot to the skillet and cook for 3 minutes until soft and fragrant.
- Add diced eggplant and sauté for another 3 minutes until tender.
- Stir in sun-dried tomatoes and their leftover oil, cook for an additional 5 minutes.
Simmering
- Pour in puréed tomatoes and bring the mixture to a boil. Reduce heat and let it simmer for 5 minutes.
- Season the sauce with crushed red pepper flakes, smoked paprika, salt, and black pepper to taste.
Combining
- Stir ricotta into the sauce, then add cooked rigatoni.
- If the mixture is thick, add a splash of the reserved cooking water to loosen it.
- Mix thoroughly until the pasta is fully coated and heat for 1 minute. Adjust salt if needed.
Serving
- Serve the pasta immediately and enjoy warm.
Notes
This dish pairs well with a green salad dressed in olive oil and vinegar, or a side of garlic bread.