Sun-Dried Tomato Eggplant Ricotta Pasta
A creamy and tangy pasta dish featuring eggplant, sun-dried tomatoes, and ricotta, perfect for weeknight dinners.
Ingredients
Pasta Ingredients
- 12 ounces pasta Any short pasta like penne, fusilli, or rigatoni works well.
- 2 tablespoons olive oil
- 1 medium eggplant Can use smaller Italian eggplants for a sweeter taste.
- 3 cloves garlic Mince before adding to the skillet.
- 1/2 cup sun-dried tomatoes Preferably packed in oil for best flavor.
- 1/2 teaspoon red pepper flakes Adjust to taste for spice level.
- to taste salt Add to taste for seasoning.
- to taste black pepper Add to taste for seasoning.
- 1 cup ricotta cheese Can use store-brand ricotta.
- 1/4 cup grated Parmesan cheese Use real cheese, not shelf-stable versions.
- 1/4 cup fresh basil leaves For garnish and flavor.
- 1/2 cup reserved pasta water To adjust sauce consistency.
Instructions
Cooking Pasta
- Bring a large pot of salted water to a boil. Cook pasta until al dente, about 8–10 minutes, stirring occasionally.
Preparing the Sauce
- While the pasta cooks, heat the olive oil in a large skillet over medium heat until shimmering.
- Dice the eggplant into 1/2-inch cubes and add to the skillet, cooking until tender and lightly browned, about 5 to 7 minutes.
- Mince the garlic and add it to the skillet along with the sun-dried tomatoes and red pepper flakes. Cook for 2 minutes, stirring frequently.
Finishing the Dish
- Reserve 1/2 cup of the pasta cooking water, then drain the pasta and add it to the skillet with the vegetables.
- Stir in the ricotta cheese, grated Parmesan cheese, and reserved pasta water until a creamy sauce forms. Season with salt and black pepper to taste.
- Remove the skillet from heat and stir in the fresh basil leaves until just wilted.
- Divide the pasta among serving plates and serve immediately, garnishing with extra Parmesan or basil if desired.
Notes
For extra creaminess, whisk the ricotta with a spoonful of hot pasta water before adding it to the skillet. Cool leftovers completely for refrigeration in airtight container for up to 3 days. Reheat with a splash of water.