Description
A quick weeknight solution that brings a burst of flavor with minimal effort, featuring sautéed eggplant and sun-dried tomatoes in a creamy ricotta sauce.
Ingredients
Scale
- 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 tsp crushed red pepper flakes
- 1 tsp smoked paprika
- Salt (to taste)
- Black pepper (to taste)
Instructions
- Boil the rigatoni in salted water until al dente, about 10 minutes.
- Drain the pasta, reserving 1/4 cup of the cooking water.
- Heat 5 tablespoons of oil from the sun-dried tomatoes in a skillet over medium heat.
- Add garlic and shallot to the skillet, cooking until soft and fragrant, about 3 minutes.
- Stir in the diced eggplant and sauté for 3 minutes.
- Incorporate the sun-dried tomatoes and their oil, cooking for an additional 5 minutes.
- Add the puréed tomatoes and bring the mixture to a boil; then reduce the heat and let it simmer for 5 minutes.
- Season with crushed red pepper flakes, smoked paprika, salt, and black pepper to taste.
- Stir in the ricotta and cooked rigatoni, adding a splash of reserved cooking water if necessary.
- Cook for about 1 minute until everything is well-coated and heated through.
- Taste and adjust seasoning, then serve immediately.
Notes
Ensure the eggplant is diced evenly for uniform cooking. Consider adding fresh herbs like basil or parsley for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 30mg