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Kids, One Pot, Pasta | Rice | Barley, Quick meals, Vegetarian  /  3.09.2020

Eggplant and sun dried tomato pasta with ricotta

by Anna Chwistek
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.

eggplant and sun dried tomato pasta

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!

  • Tagliatelle with meat and kale pesto
  • Pasta with smoked salmon and chorizo
  • 15 minute broccoli pasta with basil oil

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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Tags

  • cheese
  • eggplant
  • pasta
  • quick meals
  • tomatoes
  • vegetarian

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18 comments

  • Violeta
    5.09.2020

    It’s very tasty!

    Reply
  • ZOE
    7.09.2020

    This was delicious! A keeper!

    Reply
  • Michael
    23.11.2020

    So good! A new regular for us.

    Reply
    • Anna
      23.11.2020

      So happy to hear this! Thanks Michael!

      Reply
  • Jackie Clonan
    10.08.2021

    Delicious❣️Love sun dried tomatoes & eggplant. Good combo. I used Penne. Only suggestion — I would have people cut the tomatoes up — a little too strong for in-Italian people like my hubby. I made my own last year growing Roma’s & putting in oil.

    Reply
    • Anna
      11.08.2021

      Love hearing this! Thank you for making!

      Reply
  • Beth
    25.10.2021

    Is that parsley or basil you’ve garnished with on top?

    Can’t wait to make!

    Reply
    • Anna Chwistek
      25.10.2021

      hi, it’s flat parsley. Hope you love it!

      Reply
  • Kathy
    19.11.2021

    Another keeper!

    Reply
    • Anna Chwistek
      19.11.2021

      Thank you! I am so glad you enjoyed this recipe! Thanks for making it!

      Reply
  • Hatty
    13.05.2022

    Is that fresh pasta? 250g seems like a lot of dried pasta. Thanks in advance

    Reply
    • Anna Chwistek
      14.05.2022

      Hi, I used dry pasta, but you can easily use less. Hope you love this recipe!

      Reply
    • Lance
      27.10.2022

      I would say that 250g dry pasta for two people is the correct amount for a main course dish.
      Naturally, if you are providing starters and sweet it can be reduced somewhat.

      Reply
  • Marta
    19.01.2023

    I just love, love, love your recipes!

    Reply
    • Anna Chwistek
      19.01.2023

      Thank you, I’m so happy you’re enjoying the recipes!

      Reply
  • Catherine Portsmouth
    13.03.2023

    So delicious! I love eggplant and sun-dried tomatoes, and what a fantastic way to combine them. Regarding the 2 servings: I used 250g of rigatoni – which made WAY beyond what my daughter and I could eat in one sitting. It’s the only thing we had for dinner, and there’s easily 4 servings left. The leftovers filled a 2.2 qt dish to the brim!

    Reply
  • Catherine Portsmouth
    13.03.2023

    So delicious! I love eggplant and sun-dried tomatoes, and what a great way to combine them. Regarding the 2 servings: I used 250g of rigatoni – which made WAY beyond what my daughter and I could eat in one sitting. It’s the only thing we had for dinner, and there’s easily 4 servings left. The leftovers filled a 2.2 qt dish to the brim!

    Reply
    • Anna Chwistek
      13.03.2023

      Thanks so much for giving this recipe a try! Enjoy the leftovers!

      Reply

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Anna | Studio Kuchnia

Anna | Studio Kuchnia
eat. real food.
packed with flavor.
sometimes chocolate too.

Anna.

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