Serves a Crowd

Eggplant and sun dried tomato pasta with ricotta

September  4, 2020
0 Ratings
Photo by Anna | Serving Dumplings
Author Notes

Who can refuse a hot, creamy bowl of pasta, loaded with veggies and cheese?
This pasta with sautéed eggplant and sun dried tomatoes coated with a creamy sauce makes for a satisfying vegetarian dinner, and it can be thrown together in about 20 minutes. A deliciously simple veggie pasta for a perfect weeknight meal.
Ricotta cheese perfectly melts into the tomato sauce and coats every single pasta bite. It’s a fantastic alternative to the tomato sauce classic. It’s minimal. It’s light, loaded with veggies and with just the right balance of flavors and textures.

It is simplicity at its finest: just pasta, a deeply flavored tomato sauce with eggplant and sun dried tomatoes, and a creaminess that cuts the tang of tomato sauce.

This dish can totally stand on its own as a meal. But if you’re looking for something to round this out into a more multi-dimensional meal or impress friends with a full blown dinner party, you could add a salad, grilled chicken, bread… Or sauté the eggplant together with some pork mince or pancetta. —Anna Chwistek | Serving Dumplings

  • Prep time 5 minutes
  • Cook time 25 minutes
  • Serves 2
  • 250 grams (0.55 pound) pasta
  • 1 eggplant, cut into cubes
  • 220 grams (1 cup) sun dried tomatoes with oil
  • 1/2 teaspoon crushed red pepper flakes
  • sea salt + black pepper
In This Recipe
  1. Boil the pasta in salted water until al dente. Drain, reserving 1/4 cup of the cooking water.
  2. Heat 5 tbsp oil from the sun dried tomatoes in a skillet over medium heat. Add garlic and shallot, cook until soft and fragrant, about 3 minutes. Stir in the eggplant and the sun dried tomatoes with their remaining oil. Cook for 5 minutes. Add the tomato sauce 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. Serve immediately. Enjoy.

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