Description
Velvety smooth, rich with Mediterranean flair, this Creamy Ricotta Pasta with Eggplant and Sun-Dried Tomatoes is a bold yet comforting dish. Perfect for cozy nights or dinner with friends, it combines the smokiness of paprika, the tang of sun-dried tomatoes, and the creaminess of ricotta for a balanced, flavor-packed pasta experience.
Ingredients
9 ounces pasta (any variety)
1 eggplant, finely diced
1 cup sun-dried tomatoes (packed in oil, drained—reserve the oil)
1 shallot, finely chopped
3 garlic cloves, minced
1 cup puréed tomatoes
5 ounces ricotta cheese
½ teaspoon crushed red pepper flakes
1 teaspoon smoked paprika
Salt, to taste
Black pepper, to taste
Instructions
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Cook the pasta in salted water according to package directions until al dente. Drain and reserve ¼ cup of the cooking water.
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In a skillet over medium heat, add 5 tablespoons of the reserved oil from the sun-dried tomatoes. Sauté the garlic and shallot until fragrant and soft, about 3 minutes.
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Add the diced eggplant and cook for 3 minutes. Then stir in the sun-dried tomatoes and cook for 5 more minutes to deepen the flavor.
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Pour in the tomato purée, bring the mixture to a boil, then reduce the heat and simmer for 5 minutes. Season with crushed red pepper flakes, smoked paprika, salt, and pepper.
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Stir in the ricotta cheese and add the cooked pasta. Mix well, adding a splash of reserved pasta water if needed for a silkier sauce. Heat through for an additional minute.
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Taste, adjust seasoning if necessary, and serve hot.
Notes
For added texture, sauté the eggplant a bit longer until slightly golden.
Swap ricotta for mascarpone or cream cheese for a richer variation.
Use whole wheat or chickpea pasta for extra fiber and protein.
This pasta also works well served chilled as a flavorful pasta salad alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean-Inspired