Eggplant and Sun-Dried Tomato Ricotta Pasta
A delicious combination of eggplant and sun-dried tomatoes with ricotta pasta for a savory meal.
Equipment
- skillet
- pot
Ingredients
- 9 ounces 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 ounces ricotta
- 0.5 teaspoon crushed red pepper flakes
- 1 teaspoon smoked paprika
- salt - to taste
- black pepper - to taste
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!
Nutrition
Serving: 1servingCalories: 672kcalCarbohydrates: 115gProtein: 28gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 36mgSodium: 75mgPotassium: 966mgFiber: 12gSugar: 13gVitamin A: 862IUVitamin C: 7mgCalcium: 209mgIron: 3mg
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