Eggplant and Sun-Dried Tomato Ricotta Pasta
A delightful Eggplant and Sun-Dried Tomato Ricotta Pasta recipe, ready in just 25 minutes for a satisfying vegetarian dinner.
Equipment
- Skillet
- pot
Ingredients
Pasta and Sauce
- 9 oz rigatoni
- 1 eggplant finely diced
- 1 cup sun-dried tomatoes packed in oil, drained, oil reserved
- 1 shallot finely chopped
- 3 garlic cloves minced
- 1 cup puréed tomatoes
- 5 oz ricotta
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon smoked paprika
Instructions
Cooking Instructions
- Boil the pasta in salted water until al dente. Drain, reserving ¼ cup of the cooking water.
- Heat 5 tablespoon 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!
Notes
This dish is a deliciously simple option for a perfect weeknight meal.
Nutrition
Serving: 1servingCalories: 450kcalCarbohydrates: 62gProtein: 18gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 40mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 6gVitamin A: 1200IUVitamin C: 15mgCalcium: 250mgIron: 2mg
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