Description
This Eggplant and Sun-Dried Tomato Ricotta Pasta is a creamy, smoky, and tangy Mediterranean-inspired dish that comes together in under 40 minutes. Perfect for busy weeknights, it’s hearty, flavorful, and guaranteed to be a family favorite.
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
½ teaspoon crushed red pepper flakes
1 teaspoon smoked paprika
Salt – to taste
Black pepper – to taste
Instructions
Cook rigatoni in salted boiling water until al dente. Drain, reserving ¼ cup pasta water.
In a large skillet, heat 5 tablespoons of the reserved sun-dried tomato oil over medium heat.
Add shallot and garlic; cook 3 minutes until fragrant.
Stir in diced eggplant and sauté for 3 minutes. Add sun-dried tomatoes and cook another 5 minutes.
Pour in tomato purée, bring to a boil, then simmer 5 minutes. Season with red pepper flakes, smoked paprika, salt, and black pepper.
Stir in ricotta until creamy. Add rigatoni and toss well, loosening with pasta water if needed.
Cook 1 more minute until flavors meld. Taste and adjust seasoning.
Serve warm, garnished with fresh herbs or Parmesan if desired.
Notes
Use the oil from your sun-dried tomatoes for the best flavor base.
Add spinach or kale for extra greens.
Leftovers keep in the fridge for 3 days—just reheat with a splash of water or milk.
For a spicier version, increase the red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 455 Kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 22 mg