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Eggplant & Sun-dried Tomato Pasta with Ricotta

Eggplant and sun-dried tomato pasta with ricotta has flavorful blend of tender eggplant, tangy tomatoes, and creamy ricotta cheese.

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Cooking Method
Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 15 mins Cook Time: 20 mins Total Time: 35 mins
Servings 2
Best Season Suitable throughout the year
Ingredients
  • 250g/8.8oz Pasta of your choice
  • 1 Small Eggplant (cut into tiny cubes)
  • 1 Jar 220g (1cup) Sun-Dried Tomatoes (roughly chopped)
  • 1 Small Onion (diced)
  • 3 Garlic Cloves (minced)
  • 250ml Pureed Tomatoes
  • 200g/7oz Ricotta
  • ½ Tsp Chilli Red Pepper Flakes
  • 1 Tsp Paprika
  • Salt & pepper
Method

  1. Cook Pasta al dente and reserve ¼ cup water.

  2. Heat 5 tablespoons oil from the sun dried tomatoes in a deep pan skillet. Add garlic and onions, cook until soft and fragrant, about 3 minutes.

  3. Add eggplant and saute for 3 minutes.

  4. Stir in the sun dried tomatoes with their remaining oil. Cook for 5 minutes

  5. Add tomato puree, paprika and chilli, bring to boil and simmer for 15 minutes. Season with salt and pepper.

  6. Stir in cooked pasta and crumbled ricotta. Add a splash of reserved cooking water.

  7. Stir so everything is well coated and cook until heated through.

  8. Enjoy!

Read it online: https://lollyskitchen.com.mt/recipe/eggplant-sun-dried-tomato-pasta-with-ricotta/