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Pasta with Eggplant, Sun-Dried Tomatoes, and Ricotta
This Pasta with Eggplant, Sun-Dried Tomatoes, and Ricotta is creamy, flavorful, and packed with Mediterranean goodness—perfect for a comforting meal.
Print Recipe
Equipment
Large Pot: For cooking the pasta.
Large Skillet or Sauté Pan: To cook the eggplant and make the sauce.
Wooden Spoon: For stirring.
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
Cook the Pasta: Boil pasta to al dente and reserve some pasta water.
Cook Eggplant: Sauté eggplant in olive oil until tender.
Add Garlic and Tomatoes: Stir in garlic and sun-dried tomatoes, cooking briefly.
Add Ricotta: Stir in ricotta and pasta water until creamy.
Combine and Serve: Add pasta, garnish with basil.
Notes
Feel free to experiment with whole-grain pasta or add a sprinkle of Parmesan for extra depth.