Pasta with eggplant, ricotta, and sun-dried tomatoes, a very simple first course to prepare, creamy and tasty… perfect for a nice summer lunch. The eggplants are sautéed separately, then combined with the ricotta and tomato cream to create a flavorful sauce, scented with oregano and basil leaves. Just add the pasta, and the recipe will be ready, try it yourself!
Here are other simple proposals with eggplants:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
- Energy 266.02 (Kcal)
- Carbohydrates 35.70 (g) of which sugars 4.65 (g)
- Proteins 11.52 (g)
- Fat 9.44 (g) of which saturated 3.74 (g)of which unsaturated 3.48 (g)
- Fibers 5.94 (g)
- Sodium 433.40 (mg)
Indicative values for a portion of 11 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.5 cups pasta
- 1 round eggplant
- 3.5 oz ricotta
- 6 sun-dried tomatoes in oil
- 3 tbsp tomato sauce
- 1 clove garlic (to taste)
- oregano
- basil
- extra virgin olive oil
- salt
Tools
- 2 Pans
- Pot
- Colander
- Cutting board
Preparation
Wash the eggplant, remove the ends, and cut it into cubes.
Heat 2-3 tablespoons of extra virgin olive oil in a pan, add the eggplant, salt them, and cook until they are tender and golden on the outside (1).
Meanwhile, pour the tomato sauce, ricotta, a drizzle of oil, a pinch of oregano, and a pinch of salt into another pan (2).
Cook for a few minutes, just enough time to thicken the tomato sauce a little. If desired, you can flavor with a clove of garlic and some chili pepper.
Add the eggplants to the sauce, and also add the chopped sun-dried tomatoes (3).
Let the sauce cook for a few more minutes on low heat. Meanwhile, boil the pasta in salted boiling water for the necessary time.
Drain it and pour it into the pan, adding a couple of basil leaves.
Let the pasta absorb the flavors by sautéing it for a minute or two. To make it creamier, drizzle with a few tablespoons of cooking water.
Pasta with eggplant, ricotta, and sun-dried tomatoes is ready, distribute it on plates and serve immediately… enjoy your meal!
Tips and Notes
You can increase or decrease the amount of tomato according to your taste.
In season, you can replace sun-dried tomatoes with fresh or confit cherry tomatoes.
You can use cow or mixed ricotta, as long as it is creamy enough.
You can use your preferred pasta shape.
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