Eggplant and Sun-Dried Tomato Ricotta Pasta
Pulling Together Eggplant and Sun-Dried Tomato Ricotta Pasta (Honestly, It’s Easier Than You’d Think)
Let me just say—if you’ve never tried pasta with roasted eggplant and sun-dried tomato ricotta, well, you’ve probably saved yourself from a week of me eating leftovers (not that I’d complain… I actually think it tastes better the next day, weirdly). Anyway, ages ago, we had this at a quirky trattoria in Rome, where the chef insisted on bringing us a second serving “just to check for flavor cohesion” (honestly, best excuse to eat double carbs). Whenever I cook this, especially when I’m missing a bit of Italian sunshine—or just need food that feels like a hug—it brings me back. There was even this one time I absolutely torched the eggplant and my smoke alarm went ballistic. Friends still tease me but, hey, it’s all part of the process.
Why I Keep Coming Back to This Dish
I make this when I want something that feels a little fancy but I’m, frankly, too lazy to faff about (which, let’s face it, is most Tuesday nights). My partner gets all excited whenever he sniffs the garlic hitting the pan, and even my “I don’t do veggies” teenager will eat seconds (bless). I guess it’s the way the creamy ricotta mellows out those punchy sun-dried tomatoes—and the eggplant always manages to soak up all the good stuff. Plus, when I’m feeling extra, I throw a heap of chili flakes and pretend I’m actually daring. Sometimes the pasta sticks together, which used to annoy the daylights out of me, but now I just call it “rustic.” Works every time!
What You’ll Need (and Honest Swaps That Work)
- 1 plump eggplant (or two smaller ones if that’s what’s there)
- 250g dried pasta—you can use rigatoni, penne, fusilli; sometimes I grab whatever’s half open in the cupboard
- 1/2 cup sun-dried tomatoes in oil, chopped (drain ’em a bit; the oil’s great for frying though)
- 200g ricotta (fresh is lovely, but store brand is fine—my grandmother swore by Galbani but I think any will do)
- 2 fat garlic cloves, minced (or more if you’re feeling bold; I do…)
- 3 tbsp olive oil (I often use the sun-dried tomato oil for a bit extra zing)
- Salt & pepper, obviously
- A handful of fresh basil, torn (dried is sometimes ok if I’ve forgotten to buy fresh)
- (Optional) Chili flakes if you like a bit of heat
- (Optional) Grated Parmesan for serving—my kids pile it on!
Alright, Let’s Get Cooking
- Preheat your oven to 200°C (about 400°F). Chop your eggplant into cubes—roughly bite-sized, but I’m not measuring. Splash with 2 tbsp olive oil, salt, and pepper, then toss onto a tray. Roast about 25 mins until golden and a little crispy on the corners (this is where I start cleaning up the kitchen and then forget—set a timer if you’re like me).
- While that’s roasting, cook your pasta in well-salted water. You want it just barely al dente. When it’s done, save a mug of the pasta water (trust me, you’ll want it); drain and set aside. Don’t rinse.
- In a big pan (the one you can swirl everything together in), heat another dash of olive oil—the sun-dried tomato oil is great here. Chuck in the garlic, give it a quick 30 seconds (don’t let it brown or go bitter—I’ve made that mistake more times than I’d admit), then throw in the chopped sun-dried tomatoes. Stir for a minute to warm them through.
- By now the roasted eggplant should smell amazing. Toss it into the pan too. Add the drained pasta, swirl everything around. Dollop in the ricotta, a splash of pasta water (start with a couple of spoonfuls), and toss everything together—here’s where you want creamy, not clumpy, so keep adding water till you like the look and feel. At this point, I always sneak a taste (or, um, three).
- Tear in your fresh basil, grind some pepper, and taste for salt. If you’re a heat fiend, shake in some chili flakes. Serve straight away, topped with Parm if you like.
Stuff I’ve Learned (the Messy Way)
- I once tried not salting the eggplant and it was weirdly squeaky? So a bit of salt and letting it sit 5 mins before roasting is worth it—but if you’re in a hurry, just skip it. No big deal.
- Don’t overthink the pasta shape. Shells, spirals, elbows—anything that traps sauce.
- If your ricotta’s watery, just spoon off the extra liquid. Or don’t—just add less pasta water later. It’s not rocket science.
Some Variations I’ve Actually Tried
- Used grilled zucchini instead of eggplant once—actually pretty good.
- Threw in baby spinach with the ricotta for extra greens (kids didn’t notice!)
- I tried smoked ricotta one time… regretted it. Too strong, but hey, it might be your thing?
- Once, I tossed in some leftover roast chicken—worked better than I thought!
About the Gear
You honestly don’t need anything fancy—a big baking tray, the largest skillet or frying pan you’ve got, and a pasta pot. No colander? I’ve drained pasta with the lid held askew, but don’t tell my chef friends (or do, might get a laugh).
Leftovers and Storage (Or, The Theory of Leftovers Anyway…)
Keep it in a lidded container in the fridge, and it’ll last 2 days (technically… though in my house it never lasts more than one). Oddly, the flavors mellow, which I like, but microwave with a splash of water so it stays creamy. Serious Eats has a neat guide if you want more info—you do you.
Serving—How We Usually Do It
I love it piled high in pasta bowls, maybe a crunchy salad on the side. Sometimes garlic bread (because carbs with carbs = heaven)—at birthdays, I throw a handful of olives on the table, just coz. Someone told me once to serve it cold, like a pasta salad, but I wasn’t convinced, so take that with a pinch of salt.
A Few Lessons from the School of Hard Pasta
- Don’t skip roasting the eggplant—once I tried to fry it all quick in a pan, and it just went mushy and oily. Not good.
- Let the ricotta come to room temp if you can—it mixes smoother. Learned that the messy way after streaky pasta blob days.
- Actually, let the pasta sit for 2 minutes off the heat with sauce—it soaks in all the flavors (found this out entirely by accident!).
Ok, Some Real-Life FAQs
- Can I make this vegan? Yep—go for vegan ricotta and skip the Parm, or use a cashew cheese. I’ve not tried it personally, but a mate swears by it.
- What pasta shape is best? Oh, whatever grabs sauce. Penne’s my lazy go-to, but bowties (farfalle) are fun too. Honestly, mix and match or use up what’s left in those odd bags.
- Can I freeze it? Sort of—it’s doable, but the ricotta gets grainy after thawing. Better to eat fresh, but if you’re in a pinch, sure!
- Why is my eggplant bitter? Some are just… pesky. Salting helps, but also, really fresh eggplants tend to be less bitter. And if it still happens, hey, mask it with a touch more cheese!
- Where can I get good ricotta? Local delis are fab, but honestly, check out Bon Appétit’s ricotta guide for tips. I’ve used supermarket stuff plenty and it still turns out delicious (don’t overthink it).
Well, there you have it! If you try your own twist—or manage to finish a batch before everyone else nabs the leftovers—let me know. Or don’t, that’s cool too. Happy cooking!
Ingredients
- 12 oz (340 g) penne pasta
- 1 medium eggplant, cut into 1/2-inch cubes
- 1/2 cup sun-dried tomatoes (packed in oil), drained and sliced
- 1 cup ricotta cheese
- 2 cloves garlic, minced
- 2 tbsp extra-virgin olive oil
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves, chopped
- Salt and pepper, to taste
Instructions
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1Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
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2While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the cubed eggplant and cook, stirring occasionally, until golden and tender, about 10 minutes.
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3Add the minced garlic and sliced sun-dried tomatoes to the skillet. Sauté for 2-3 minutes until fragrant.
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4Reduce the heat to low. Stir in the ricotta cheese and 1/4 cup reserved pasta water to create a creamy sauce. Add more water if needed.
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5Add the drained pasta, grated Parmesan cheese, and fresh basil. Toss everything together until well combined. Season with salt and pepper to taste.
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6Serve warm, garnished with extra basil and Parmesan if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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