Eggplant and sun dried tomato pasta with ricotta. Who can refuse a hot, creamy bowl of pasta, loaded with veggies and cheese?
This pasta with sautéed eggplant and sun dried tomatoes coated with a creamy sauce makes for a satisfying vegetarian dinner, and can be thrown together in about 20 minutes. A deliciously simple veggie pasta for a perfect weeknight meal.
Ricotta cheese perfectly melts into the tomato sauce and coats every single pasta bite. It’s a fantastic alternative to the tomato sauce classic. It’s minimal. It’s light, loaded with veggies and with just the right balance of flavors and textures.
It is simplicity at its finest: just pasta, a deeply flavored tomato sauce with eggplant and sun dried tomatoes, and a creaminess that cuts the tang of tomato sauce.
Let me guide you through the recipe with this step-by-step VIDEO.
- This dish can totally stand on its own as a meal. But if you’re looking for something to round this out into a more multi-dimensional meal or impress friends with a full blown dinner party, you could add a salad, grilled chicken, bread…
- Or sauté the eggplant together with some pork mince or pancetta.
- Storage: Keep in an airtight container and refrigerate for up to 3 days.
More easy pasta dishes, please!
- Tagliatelle with meat and kale pesto
- Pasta with smoked salmon and chorizo
- 15 minute broccoli pasta with basil oil
Eggplant and sun dried tomato pasta with ricotta
- 9 ounces pasta
- 1 eggplant small, cut into tiny cubes (small dice)
- 1 cup sun dried tomatoes with 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
- 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.