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Eggplant and Sun-Dried Tomato Ricotta Pasta Recipe

Eggplant and Sun-Dried Tomato Ricotta Pasta Recipe
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★★★★★

4.9 from 21 reviews

This Eggplant and Sun-Dried Tomato Ricotta Pasta is a flavorful and hearty vegetarian dish that combines tender rigatoni pasta with sautéed eggplant, tangy sun-dried tomatoes, creamy ricotta, and a smoky, mildly spicy tomato sauce. Perfect for a quick weeknight meal, it delivers rich textures and balanced flavors, making it a satisfying comfort food with a nutritious boost.

Ingredients

Scale

Dry Ingredients

  • 9 ounces rigatoni
  • ½ tsp crushed red pepper flakes
  • 1 tsp smoked paprika
  • Salt – to taste
  • Black pepper – to taste

Vegetables and Aromatics

  • 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

Dairy

  • 5 ounces ricotta cheese

Instructions

  1. Cook the Pasta: Boil the rigatoni in salted water until al dente, about 9-11 minutes depending on the package instructions. Drain the pasta, reserving 1/4 cup of the cooking water for later use.
  2. Sauté Aromatics and Eggplant: Heat 5 tablespoons of the reserved sun-dried tomato oil in a skillet over medium heat. Add the minced garlic and chopped shallot and cook until soft and fragrant, about 3 minutes. Then add the finely diced eggplant and sauté for an additional 3 minutes until slightly tender.
  3. Add Sun-Dried Tomatoes and Simmer: Stir in the drained sun-dried tomatoes along with any remaining oil from the jar. Cook the mixture for 5 minutes, allowing the flavors to meld and the tomatoes to soften.
  4. Prepare the Sauce: Pour in the puréed tomatoes and bring the mixture to a boil. Reduce the heat and simmer gently for 5 minutes to thicken the sauce. Season with crushed red pepper flakes, smoked paprika, salt, and black pepper to taste.
  5. Combine Pasta and Ricotta: Lower the heat and stir in the ricotta cheese, blending it smoothly into the sauce. Add the cooked rigatoni pasta and toss everything until the pasta is well-coated. If the sauce is too thick, add a splash of the reserved pasta cooking water to loosen it.
  6. Finish and Serve: Cook for an additional 1 minute over low heat until everything is heated through and the flavors have fully combined. Taste and adjust seasoning if necessary. Serve immediately while warm and enjoy your flavorful pasta dish!

Notes

  • Reserve some cooking water from the pasta to help loosen the sauce if needed—it helps the sauce adhere better to the pasta.
  • Using the oil from the sun-dried tomatoes adds extra flavor and richness, so don’t discard it.
  • Ricotta can be substituted with mascarpone for an even creamier texture.
  • For a vegan option, replace ricotta with a plant-based cheese alternative or tofu-based ricotta and check seasoning accordingly.
  • If you prefer milder spice, reduce or omit the crushed red pepper flakes.
  • Leftovers can be refrigerated for up to 2 days and reheated with a splash of water to loosen the sauce.

Nutrition

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

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