Eggplant and Sun-Dried Tomato Ricotta Pasta
A delightful pasta dish combining creamy eggplant, tangy sun-dried tomatoes, and rich ricotta cheese for a comforting meal.
Equipment
- Large Pot
- Large Skillet
Ingredients
- 9 oz Rigatoni
- 1 piece Eggplant finely diced
- 1 cup Sun-Dried Tomatoes packed in oil, drained (oil reserved)
- 1 shallot finely chopped
- 3 cloves Garlic minced
- 1 cup Pureed Tomatoes
- 5 oz Ricotta Cheese
- 0.5 teaspoon Crushed Red Pepper Flakes
- 1 teaspoon Smoked Paprika
Instructions
- Boil a large pot of salted water and cook the rigatoni according to package instructions until al dente. Reserve 1/4 cup of the cooking water before draining the pasta.
- In a large skillet, heat about 5 tablespoons of the reserved oil from the sun-dried tomatoes over medium heat. Add minced garlic and chopped shallot, sautéing for about 3 minutes until soft and fragrant.
- Add the diced eggplant to the skillet and sauté for another 3 minutes until starting to soften.
- Stir in the sun-dried tomatoes, cooking for about 5 minutes to meld the flavors.
- Incorporate the puréed tomatoes, bringing the mixture to a gentle boil. Reduce heat and let it simmer for about 5 minutes. Season with crushed red pepper flakes, smoked paprika, salt, and black pepper to taste.
- Stir in the ricotta cheese until well blended. Add the cooked rigatoni, tossing to combine. If the mixture is too thick, add a splash of reserved pasta water to loosen it.
- Let everything heat through for about 1 more minute, then serve warm, garnished with fresh herbs if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop.