Eggplant and Ricotta Pasta: A Creamy Italian Classic
Eggplant and Ricotta Pasta is a creamy, satisfying dish inspired by classic Italian flavors. It combines rich ricotta cheese and tender eggplant for a flavorful, comforting meal. Whether you’re cooking for a busy weeknight or a special occasion, this recipe is sure to impress.
Why You’ll Love This Pasta
The creamy ricotta sauce blends perfectly with roasted eggplant. This creates a light, indulgent dish that’s both savory and satisfying. Fresh basil adds a pop of color and flavor, while an optional drizzle of extra virgin olive oil enhances the richness. The dish is simple to prepare and full of flavor, making it a perfect choice for any meal.
Simple Ingredients for Maximum Flavor
The key ingredients in this dish are easy to find and pack a punch. Ricotta cheese gives the pasta its creamy texture, while eggplant adds a savory depth of flavor. Garlic and extra virgin olive oil provide the base for sautéing the eggplant, creating a fragrant and rich aroma. Adding basil and a touch of Parmigiano-Reggiano or Pecorino Romano elevates the dish, giving it a fresh and nutty finish.
How to Make Eggplant and Ricotta Pasta
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta until al dente, following the package instructions. Before draining, reserve ½ cup of the pasta water.
Step 2: Sauté the Eggplant
Heat olive oil in a large pan over medium heat. Add the diced eggplant and sauté for 8-10 minutes until golden brown. Stir occasionally to ensure even cooking. Add garlic and red pepper flakes (if using), and cook for another 1-2 minutes.
Step 3: Prepare the Ricotta Sauce
Mix ricotta cheese with ¼ cup of the reserved pasta water. Stir until smooth. Season with salt and black pepper to taste.
Step 4: Combine Pasta and Eggplant
Add the drained pasta to the pan with the eggplant. Toss to combine. Lower the heat and stir in the ricotta mixture. Add more pasta water as needed for a creamy consistency.
Step 5: Add Fresh Basil and Parmigiano
Sprinkle the dish with freshly grated Parmigiano-Reggiano (if using). Stir in fresh basil for added flavor and color.
Step 6: Serve and Enjoy
Drizzle with extra virgin olive oil and serve immediately. Enjoy your creamy, savory eggplant pasta!
Tips for Perfect Eggplant and Ricotta Pasta
- Use fresh eggplant: Choose firm, glossy eggplants for the best texture and flavor.
- Adjust the sauce: If the ricotta sauce is too thick, add more pasta water to reach your desired consistency.
- Add more heat: For extra spice, increase the amount of red pepper flakes or add fresh chili.
A Comforting and Flavorful Dish
Eggplant and Ricotta Pasta is a perfect balance of creamy, savory, and fresh flavors. The rich ricotta sauce complements the tender eggplant, creating a satisfying meal that feels light yet indulgent. Serve it with fresh basil and a sprinkle of Parmigiano-Reggiano for a dish that’s sure to impress. Perfect for any occasion!
White Sauce Eggplant Pasta – So Creamy, So Delicious!
Equipment
- Large Pot
- Large Pan
- Mixing Bowl
Ingredients
- 12 oz Short Pasta (penne or rigatoni)
- 1 large Eggplant or 2 small, diced into ½-inch cubes
- 1 cup Ricotta Cheese
- 3 tbsp Extra Virgin Olive Oil
- 2 cloves Garlic minced
- 1/2 tsp Red Pepper Flakes optional
- 1/2 cup Pasta Water reserved
- 1/2 cup Pecorino Romano freshly grated, optional or Parmigiano-Reggiano
- 1/2 tsp Salt or to taste
- to taste Black Pepper freshly ground
- 8 leaves Fresh Basil chopped
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente as per package instructions. Reserve ½ cup of pasta water before draining.
- Heat 3 tbsp of extra virgin olive oil in a large pan over medium heat. Add the diced eggplant and cook for 8-10 minutes, stirring occasionally until golden and soft. Add minced garlic and red pepper flakes; cook for another 1-2 minutes until fragrant.
- In a bowl, mix ricotta cheese with ¼ cup of the reserved pasta water. Add a pinch of salt and freshly ground black pepper and 1/4 cup grated cheese of your choice.
- Add the drained pasta to the pan with the eggplant. Toss to combine. Lower the heat and stir in the ricotta mixture, adding more pasta water if needed to create a creamy sauce. Sprinkle with Parmigiano-Reggiano (if using) and stir in the chopped basil. Adjust seasoning with salt and black pepper.