Eggplant and Sun-Dried Tomato Ricotta Pasta
Ingredients
Scale
- 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
- ½ 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 oil from the sun dried tomatoes in a skillet over medium heat. Add garlic and shallot, cook until soft and fragrant, about 3 minutes. Add eggplant, sauté for 3 minutes. Stir in the sun dried tomatoes with their remaining oil. Cook for 5 minutes.
- Add the tomato puree and bring to a boil, simmer for 5 minutes. Season with chili flakes, paprika, salt and pepper.
- Stir in the ricotta and pasta. If needed, add a big splash of the reserved cooking water. Stir so everything is well-coated, and cook until heated through and the flavors melt, for about 1 minute. Taste and adjust salt.
- Serve immediately. Enjoy!