Sautéed eggplant and sun-dried tomatoes in a luscious ricotta sauce with pasta. This satisfying vegetarian dinner is ready in about 20 minutes—a deliciously simple option for a perfect weeknight meal.
1cupsun dried tomatoes with oildrained, oil reserved
1shallotfinely chopped
3garlic clovesminced
1cuppuréed tomatoes
5ouncesricotta
1/2tspcrushed red pepper flakes
1tspsmoked paprika
saltto taste
black pepperto taste
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Instructions
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.