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Creamy Eggplant and Sun Dried Tomato Ricotta Pasta

Rigatoni with eggplant and sun dried tomatoes in creamy ricotta sauce, served in a white ceramic bowl on white marble.
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Creamy Eggplant and Sun Dried Tomato Ricotta Pasta combines tender eggplant, rigatoni, and a creamy tomato sauce with garlic and smoked paprika. Ready in 25 minutes, this meatless dinner makes two generous servings.

Ingredients

Scale
  • 9 ounces dried rigatoni
  • 1 eggplant, finely diced
  • 1 cup sun dried tomatoes packed in oil, drained with oil reserved
  • 1 shallot, finely chopped
  • 3 garlic cloves, minced
  • 1 cup puréed tomatoes or passata
  • 5 ounces ricotta
  • ½ teaspoon crushed red pepper flakes
  • 1 teaspoon smoked paprika
  • Salt, to taste
  • Black pepper, to taste
  • ¼ cup reserved pasta cooking water, as needed

Instructions

  1. Cook the pasta: Boil the rigatoni in salted water until al dente, following the package directions. Reserve ¼ cup cooking water before draining.
  2. Soften the aromatics: Heat 5 tablespoons of the reserved tomato oil in a large skillet over medium heat. Add the shallot and garlic and cook for about 3 minutes, stirring until softened and fragrant.
  3. Cook the eggplant: Add the finely diced eggplant and sauté for 3 minutes. Stir in the sun dried tomatoes with their remaining reserved oil and cook for another 5 minutes, stirring occasionally.
  4. Simmer the sauce: Pour in the puréed tomatoes, bring to a boil, then simmer for 5 minutes. Season with red pepper flakes, smoked paprika, salt, and black pepper.
  5. Finish and serve: Stir in the ricotta and drained rigatoni. Add reserved pasta water a little at a time if needed, then stir over gentle heat for about 1 minute until coated and hot throughout. Taste, adjust the seasoning, and serve immediately.

Notes

  • Dice the eggplant finely so it becomes tender during the short cooking time. Cook longer if the pieces remain firm.
  • Use smooth tomato purée or passata, rather than concentrated tomato paste.
  • Refrigerate leftovers within 2 hours and use within 3 days.
  • Reheat gently in a skillet with a splash of water until hot throughout. Freezing may affect the ricotta and pasta texture.
  • Reduce the red pepper flakes for a milder sauce.

Nutrition

Keywords: Eggplant ricotta pasta

Find it online: https://thesavorymama.com/creamy-eggplant-and-sun-dried-tomato-ricotta-pasta/