Eggplant and sun dried tomato pasta with ricotta

by Anna Chwistek

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.

serving dumplings | Eggplant and sun dried tomato pasta with ricotta

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.

RECIPE NOTES

  • 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

serving dumplings | Eggplant and sun dried tomato pasta with ricotta

More easy pasta dishes, please!

Recipe Video

Eggplant and Sun Dried Tomato Pasta with Ricotta

Yield: serves 2

Eggplant and sun dried tomato pasta with ricotta

Eggplant sun dried tomato pasta with ricotta

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 250 g/9 oz pasta
  • 1 eggplant, cut into tiny cubes (small dice)
  • 220 g/1 cup sun dried tomatoes with oil
  • 1 shallot, finely chopped
  • 3 garlic cloves, minced
  • 250 ml/1 cup pureed tomatoes
  • 150 g/5 oz ricotta
  • 1/2 tsp crushed red pepper flakes
  • 1 tsp smoked paprika
  • sea salt + black pepper

Instructions

  1. Boil the pasta in salted water until al dente. Drain, reserving 1/4 cup of the cooking water.
  2. 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.
  3. 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.
  4. Serve immediately. Enjoy.

Notes

Calories Per Serving: 574 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 574Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 23mgSodium: 405mgCarbohydrates: 92gFiber: 15gSugar: 24gProtein: 24g

*kcal per serving – Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe?

Let me know! Leave a comment on the blog or share a photo on Instagram and don’t forget to tag me with @anna_s_table or #servingdumplings I’d love to see what you’re making. Happy cooking!

© Anna Chwistek
Category: Pasta | Rice | Barley
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