Pasta with Eggplant, Sun-Dried Tomatoes, and Ricotta Recipe

This Pasta with Eggplant, Sun-Dried Tomatoes, and Ricotta is a deliciously simple yet satisfying dish, combining tender eggplant, rich sun-dried tomatoes, and creamy ricotta for an unforgettable pasta experience. With a balance of savory flavors, it’s perfect for a cozy dinner or an impressive meal to share with friends!

Kitchen Equipment Needed

• Large Pot: For cooking the pasta.
• Large Skillet or Sauté Pan: To cook the eggplant and make the sauce.
• Wooden Spoon: For stirring.

Ingredient Overview

• Pasta: Use a short pasta like penne or fusilli to hold the sauce.
• Eggplant: Adds a tender texture and earthy flavor.
• Sun-Dried Tomatoes: Bring a concentrated tangy-sweet flavor.
• Ricotta: Adds creaminess and balances the other flavors.
• Garlic: Essential for an aromatic base.
• Fresh Basil: Brightens and freshens up the dish.

Step-by-Step Instructions

1. Cook the Pasta
   Bring a large pot of salted water to a boil. Add 300 grams of pasta and cook until al dente according to package instructions. Drain, reserving 1 cup of pasta water.
2. Cook the Eggplant
   Heat a drizzle of olive oil in a large skillet over medium heat. Add 1 medium eggplant (cubed) and cook for 7-10 minutes, stirring occasionally, until golden and tender.
3. Add Garlic and Sun-Dried Tomatoes
   Add 2 cloves of minced garlic and sauté for 1-2 minutes. Then, add ½ cup of chopped sun-dried tomatoes and cook for another 2-3 minutes until well combined.
4. Make the Ricotta Sauce
   Reduce the heat to low and add 150 grams of ricotta. Stir in some reserved pasta water a little at a time to create a creamy sauce, adjusting as needed for desired consistency. Season with salt and pepper to taste.
5. Combine Pasta and Sauce
   Add the cooked pasta to the skillet and toss to coat evenly in the sauce. Mix until well combined.
6. Serve
   Serve in bowls and garnish with fresh basil leaves and a sprinkle of Parmesan, if desired.

Recipe Tips

• Pasta Water: Use reserved pasta water to adjust the sauce’s creaminess and help it cling to the pasta.
• Eggplant Cooking: Make sure the eggplant is fully cooked and golden for the best flavor and texture.
• Adding Spice: Add a pinch of red pepper flakes for a little kick.

What to Serve with This Recipe

This pasta pairs wonderfully with a simple arugula salad or crusty garlic bread. Serve with a light white wine, such as Pinot Grigio, to balance the flavors.

Frequently Asked Questions

Q: Can I substitute another cheese for ricotta?
A: Yes, you could use mascarpone or cottage cheese for a similar creamy effect.

Q: Can I use fresh tomatoes instead of sun-dried?
A: Fresh cherry tomatoes can be used for a lighter, juicier flavor.

Ingredients

• 300 grams pasta (penne, fusilli, or rigatoni)
• 1 medium eggplant, diced
• ½ cup sun-dried tomatoes, chopped
• 150 grams ricotta cheese
• 2 cloves garlic, minced
• Fresh basil for garnish
• Salt and pepper, to taste
• Olive oil for cooking

Instructions

1. Cook the Pasta: Boil pasta to al dente and reserve some pasta water.
2. Cook Eggplant: Sauté eggplant in olive oil until tender.
3. Add Garlic and Tomatoes: Stir in garlic and sun-dried tomatoes, cooking briefly.
4. Add Ricotta: Stir in ricotta and pasta water until creamy.
5. Combine and Serve: Add pasta, garnish with basil, and enjoy!

Summary

This Pasta with Eggplant, Sun-Dried Tomatoes, and Ricotta is creamy, flavorful, and packed with Mediterranean goodness—perfect for a comforting meal.

Notes

Feel free to experiment with whole-grain pasta or add a sprinkle of Parmesan for extra depth.