Eggplant Sun-Dried Tomato Ricotta Pasta
Eggplant and sun-dried tomato ricotta pasta. A deliciously simple vegetarian pasta for a perfect weeknight meal. Ready in 25 minutes!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.servingdumplings.com.
Cooking tools:
- Pot
- Colander
- Skillet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Wooden spoon
- Spatula
- Serving bowl
Ingredients
- 9 ounces rigatoni
- 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
- 5 ounces ricotta
- ½ tsp crushed red pepper flakes
- 1 tsp smoked paprika
- salt (to taste)
- black pepper (to taste)
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