"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 it can be thrown together in about 20 minutes. A deliciously simple veggie pasta for a perfect weeknight meal.
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.
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."
Eggplant and Sun Dried Tomato Pasta with Ricotta
4
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From anna_s_table
Silky eggplant, creamy ricotta, and tangy sun-dried tomatoes come together in this pasta dish in just under thirty minutes for a quick and healthy weeknight meal.
This Recipe is Featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 easy and seasonal dinner recipes delivered to your inbox every weekend.
Jump to Section
- Recipe Card
Prep time 5mins
Cook time 20mins
Serves or Makes: 2
Recipe Card
ingredients
- 1/2 pound pasta (any shape)
- 1 eggplant, cut into 1 inch cubes
- 1 cup sun dried tomatoes, with oil
- 1 shallot, finely chopped
- 3 garlic cloves, minced
- 1 cup tomato passata or tomato puree
- 1/3 cup ricotta
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon smoked paprika
- Sea salt and black pepper, to taste
Method
Step 1
Bring a pot of salted water to a boil. Cook the pasta until al dente (1 minute less than package instructions). Drain, reserving 1/4 cup of the cooking water.
Step 2
Heat 5 tablespoons of reserved oil from the sun dried tomatoes in a large skillet over medium heat. Add garlic and shallot, cook until soft and fragrant, about 3 minutes. Stir in the eggplant and the sun dried tomatoes with their remaining oil. Cook for 5 minutes. Add the tomato sauce and bring to a boil, simmer for 5 minutes. Season with chili flakes, paprika, salt and pepper.
Step 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. Serve immediately. Enjoy.