Rigatoni in a sun-dried tomato and eggplant sauce finished with ricotta.
Author:Dorothy Miller
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
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.