Eggplant and Sun-Dried Tomato Ricotta Pasta
This pasta starts with a jar of sun-dried tomatoes packed in oil, and that oil does a lot of the work. I use it to cook the shallot, garlic and diced eggplant, so every bite carries that sweet, concentrated tomato flavor.
A cup of tomato purée makes the sauce, smoked paprika gives it a little warmth, and a scoop of ricotta stirred in at the end turns it creamy.
Keeping the eggplant from going greasy
Dice the eggplant finely. Small pieces cook through in the few minutes they get in the pan and do not soak up as much oil as big chunks.
Save the pasta water
Save some pasta water before you drain. A splash loosens the ricotta into a silky sauce. Plenty more weeknight bowls are collected in my pasta recipes.
PrintEggplant and Sun-Dried Tomato Ricotta Pasta
Rigatoni in a sun-dried tomato and eggplant sauce finished with ricotta.
Ingredients
- 9 ounces rigatoni
- 1 eggplant, finely diced
- 1 cup sun-dried tomatoes packed in oil, drained, oil reserved
- 1 shallot, finely chopped
- 3 garlic cloves, minced
- 1 cup puréed tomatoes
- 5 ounces ricotta
- 1/2 tsp crushed red pepper flakes
- 1 tsp smoked paprika
- Salt, to taste
- Black pepper, to taste
Instructions
- Boil the pasta in salted water until al dente. Drain, reserving 1/4 cup of the cooking water.
- Heat 5 tbsp of the sun-dried tomato oil in a skillet over medium heat. Cook the garlic and shallot until soft, about 3 minutes. Add the eggplant and sauté 3 minutes. Stir in the sun-dried tomatoes and cook 5 minutes.
- Add the tomato purée, bring to a boil and simmer 5 minutes. Season with the chili flakes, paprika, salt and pepper.
- Stir in the ricotta and pasta, adding a splash of pasta water if needed. Cook about 1 minute until heated through. Taste and adjust the salt.
- Serve immediately.
Frequently Asked Questions
Does another pasta shape work?
Penne or any short tube pasta holds the sauce well.
Is it spicy?
Only mildly. Adjust the red pepper flakes to taste.
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