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First Courses

Eggplant Ricotta Pasta

Eggplant and Ricotta Pasta is a quick and easy first course, a triumph of flavors and textures, perfectly balanced and ideal for any occasion.
Recipe Eggplant Ricotta Pasta
  • Difficulty Easy
  • Preparation 15 minutes
  • Cooking 20 minutes
  • Servings for Serves 4

In Summer, taking advantage of the garden’s delights that the season offers is a must. Among the undisputed stars are Eggplant Recipes, versatile and loved by all, like our Pasta with Ricotta and Eggplant Sauce. Simple and quick to prepare, this main course is perfect for family dinners and doesn’t require great skills to cook.

Once the pasta is cooking, simply prepare a Tomato Sauce with Garlic and Basil, separately cook the Eggplants in a Pan cut into cubes, and finally mix everything together with the Ricotta. You can choose whether to fry the eggplants or simply stew them in the pan as we did to obtain a light yet flavorful main course.

Among other Eggplant Recipes, we recommend trying the Mediterranean Eggplant Rolls, Pasta with Eggplant Cream and Cherry Tomatoes, and Savory Eggplant Pie.

Ingredients for Serves 4

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Method

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  1. To prepare the Pasta with Eggplant and Ricotta Sauce, start by washing the eggplant, removing its ends and cutting it into small cubes of about one centimeter (approximately half an inch).
  2. Heat two tablespoons of olive oil in a pan with a clove of garlic, then add the eggplant cubes. After sautéing them for a couple of minutes, season with salt. Cover and cook for another 10 minutes until tender but not mushy.
  3. Meanwhile, in a separate pan, heat the remaining oil with garlic. Once the garlic turns golden, remove it and add the tomato sauce with a pinch of salt and fresh basil. Let the sauce simmer over medium heat for 20 minutes.
  4. Cook the pasta in plenty of salted water according to the package instructions.
  5. Once ready, drain the pasta and toss it in the pan with the tomato sauce, add the eggplants and ricotta cheese, then mix well to combine all the flavors.
  6. Serve the Pasta with Eggplant hot, finishing with a sprinkle of Parmigiano Reggiano cheese if desired. Finally, remember to download our App with exclusive content and fewer ads!
    Pasta With Tomato Ricotta And Eggplant

Variations and Alternatives

For an even creamier texture, replace the ricotta with cream cheese like Philadelphia: it’s absolutely delicious!

Tips

You can prepare the tomato sauce and pan-fried eggplants in advance and combine all ingredients at the last moment. However, we recommend not to cook the eggplants together with the tomato sauce.

Storage

The Pasta with Ricotta and Eggplant Sauce can be stored in the refrigerator, well covered with plastic wrap, for 2-3 days. You can reheat it in a pan or microwave before serving.

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