Eggplant and sun dried tomato pasta with ricotta

• servings: 2 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

250g pasta

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

140g ricotta

½ tsp crushed red pepper flakes

1 tsp smoked paprika

salt (to taste)

black pepper (to taste)

Directions

boiling

Boil the pasta in salted water until al dente. Drain, reserving 1/4 cup of the cooking water.

sautéing

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. Add eggplant, sauté for 3 minutes. Stir in the sun dried tomatoes with their remaining oil. Cook for 5 minutes.

simmering

Add the tomato puree and bring to a boil, simmer for 5 minutes. Season with chili flakes, paprika, salt and pepper.

simmering

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. Taste and adjust salt.

serving

Serve immediately. Enjoy!

Nutrition

• Calories: 672 kcal
• Total Fat: 12 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Cholesterol: 36 mg
• Sodium: 75 mg
• Total Carbohydrate: 115 g
• Dietary Fiber: 12 g
• Total Sugars: 13 g
• Protein: 28 g