Rigatoni with Eggplant and Ricotta
A comforting and delicious pasta dish with eggplant and ricotta cheese.
Ingredients
Main Ingredients
- 9 ounces rigatoni
- 1 whole eggplant, finely diced
- 1 cup sun-dried tomatoes packed in oil, drained (reserve the oil)
- 1 whole shallot, finely chopped
- 3 cloves garlic, minced
- 1 cup puréed tomatoes
- 5 ounces ricotta cheese
- 0.5 teaspoon crushed red pepper flakes
- 1 teaspoon smoked paprika
- to taste Salt
- to taste Black pepper
Instructions
- Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, according to package instructions. Drain the pasta, reserving ¼ cup of the cooking water.
- In a skillet, heat 5 tablespoons of the reserved oil from the sun-dried tomatoes over medium heat. Add the minced garlic and chopped shallot, cooking until soft and fragrant, about 3 minutes.
- Add the diced eggplant to the skillet and sauté for an additional 3 minutes, stirring occasionally.
- Stir in the sun-dried tomatoes along with any remaining oil. Cook for 5 minutes, allowing the flavors to meld.
- Pour in the puréed tomatoes and bring the mixture to a boil. Reduce the heat and let it simmer for 5 minutes. Season with crushed red pepper flakes, smoked paprika, salt, and black pepper to taste.
- Gently fold in the ricotta cheese and cooked rigatoni. If the mixture seems dry, add a splash of the reserved cooking water. Stir until everything is well-coated and heated through, about 1 minute.
- Taste and adjust the seasoning if necessary. Serve immediately and enjoy your delicious meal!
Notes
For added flavor, consider garnishing with fresh basil or a sprinkle of Parmesan cheese.