Rigatoni with Eggplant and Ricotta | Fit Healthy Recipes
Rigatoni with Eggplant and Ricotta
10 mins prepServes 4
A creamy and rich rigatoni dish featuring sautéed eggplant and sun-dried tomatoes mixed in a flavorful ricotta tomato sauce. It's simple yet delicious, ready in just 20 minutes, and highlights the flavors of pasta, tender vegetables, and cheese.
1: Boil the pasta in salted water until al dente. Drain, reserving 1/4 cup of the cooking water.
2: Heat 5 tablespoons of oil from the sun-dried tomatoes in a skillet over medium heat. Add garlic and shallot; cook until soft and fragrant, about 3 minutes.
3: Add eggplant; sauté for 3 minutes.
4: Stir in the sun-dried tomatoes with their remaining oil. Cook for 5 minutes.
5: Add the tomato puree and bring to a boil; simmer for 5 minutes. Season with chili flakes, paprika, salt, and pepper.
6: 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 for about 1 minute.
7: Serve immediately. Enjoy.
