A creamy and rich pasta dish featuring sautéed eggplant and sun-dried tomatoes in a flavorful tomato sauce with ricotta. Quick and easy, this meal can be ready in just 20 minutes, making it perfect for busy days.
1: Boil the pasta in salted water until al dente. Drain, reserving 1/4 cup of the cooking water.
2: Heat oil from the sun dried tomatoes in a skillet over medium heat.
3: Add garlic and shallot, cook until soft and fragrant, about 3 minutes.
4: Stir in the eggplant and sun dried tomatoes with their remaining oil. Cook for 5 minutes.
5: Add the tomato passata and bring to a boil, then simmer for 5 minutes.
6: Season with chili flakes, paprika, salt, and pepper.
7: Stir in the ricotta and pasta. If needed, add a splash of the reserved cooking water.
8: Stir until everything is well-coated and heated through, for about 1 minute.
9: Serve immediately.
