Creamy Eggplant Pasta With Tomato Ricotta Sauce Recipe
I absolutely love this recipe because it’s a delightful fusion of creamy and savory goodness that never fails to hit the spot, and the roasted eggplant adds that perfect depth of flavor and texture. Plus, it’s super easy to whip up, making it the ideal comfort meal for any busy millennial craving something hearty and delicious.
In my Tomato Ricotta Sauce, the combination of diced eggplant and very finely chopped onions creates a nutritious, hearty base. I love the texture that the ricotta provides—not rocket science, but creamy and delicious.
Crushed tomatoes and a hint of red pepper flakes give it the necessary neck-reddening flavor. And my favorite part: Basil torn and scattered as a garnish—the freshest herb in the world is like a slap in the face to those who insist that eggplant is a bland vegetable.
Ingredients
Eggplant is an excellent source of both dietary fiber and nutrients.
It has a high water content, making it a low-calorie food.
Eggplants also contain a range of nutrition, including vitamins, minerals, and antioxidants.
Olive oil: Provides a healthy fat; contributes to a smooth texture and a rich taste.
Tomatoes, when crushed, provide a sweetness and tanginess worthy of the finest wines, all while serving up a vitamin C boost.
Their sweet, sun-ripened juice is the perfect medium for delivering the full flavor of the tomato.
Ricotta is a cheese characterized by a creamy texture, a product very close to the definition of smooth cheese.
Cream cheese, mascarpone, and ricotta can be considered smooth cheeses due to their relatively low protein content.
These cheeses are good sources of calcium.
Parmesan Cheese: Contributes umami taste, abundant in calcium and protein.
Spaghetti: Carbohydrate source, energy-rich, versatile base.
Basil: A fragrant herb that makes everything taste better.
Ingredient Quantities
“`html
- 1 medium eggplant, diced
- 2 tablespoons olive oil, divided
- Salt and pepper, to taste
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 12 oz pasta of choice (e.g., penne or rigatoni)
- Fresh basil leaves, for garnish
“`
Instructions
1. The oven should be preheated to 400°F (200°C). The cubed eggplant needs to be placed on a baking sheet, and then it must be doused with 1 tablespoon of olive oil. After that, it must be seasoned with salt and pepper. Only then can it be put in the oven for 20-25 minutes, until it is tender and golden brown.
2. As the eggplant roasts, a big pot of well-salted water is brought to a boil. The pasta is cooked in this water, using the package directions as a guide, until it is al dente. The pasta is drained and set aside.
3. In a big frying pan, warm the leftover 1 tbsp of olive oil on medium heat. Toss in the diced onion and cook for 3-4 minutes until it’s see-through.
4. In the skillet, add the minced garlic and continue cooking for another minute until it emits a fragrant aroma.
5. Mix in the crushed tomatoes, dried oregano, and red pepper flakes (if using). Season with salt and pepper to taste. Let the sauce simmer for about 10 minutes, allowing the flavors to meld.
6. Combine the tomato sauce with the roasted eggplant, stirring to mix thoroughly.
7. Lower the heat to low and carefully mix in the ricotta cheese. Let it cook until the cheese is warmed up thoroughly, about 2-3 minutes.
8. Incorporate the cooked pasta into the skillet, ensuring it is thoroughly mixed and evenly coated with the sauce.
9. Add the grated Parmesan cheese and blend until the sauce is mixed thoroughly with the pasta.
10. Serve the hot creamy pasta with eggplant, garnished with fresh basil leaves. It adds a wonderful aroma and makes quite a statement. Enjoy!
Equipment Needed
1. Oven
2. Baking sheet
3. Large pot
4. Colander
5. Large frying pan
6. Wooden spoon or spatula
7. Knife
8. Cutting board
9. Measuring spoons
10. Measuring cups
FAQ
- Q: Can I use a different type of cheese instead of ricotta?Yes, you are able to use cottage cheese or mascarpone as substitutes for ricotta and achieve the similar creamy texture that you would expect from that cheese.
- Q: Can this dish be made vegan?A: For sure! Substitute nutritional yeast for the Parmesan and use an alternative to ricotta that is free of dairy.
- Q: What is the best pasta shape for this recipe?A: Pasta shapes that are small and tubular, like penne and rigatoni, are ideal—they hold onto the sauce so well.
- Q: Can I make the sauce ahead of time?A: Yes, you can prepare the sauce a day in advance and store it in the refrigerator. Reheat it gently before combining with pasta.
- Q: Is there a way to reduce the spice level?A: It is easy to make this dish less spicy. Just use fewer red pepper flakes, if you want, to tone down the heat.
- Q: What can I use instead of fresh basil for garnish?You can use parsley or a sprinkle of dried basil as an alternative garnish.
- Q: How can I ensure the eggplant is not bitter?A: Dicing the eggplant and salting it before cooking helps to draw out any bitterness the eggplant might have. It is a two-step process: salting the eggplant helps to eliminate any bitterness.
Substitutions and Variations
1 medium eggplant, diced\n- Substitute: 1 zucchini, diced
2 tablespoons olive oil, divided – Substitute: 2 tablespoons avocado oil
1 can (14 oz) crushed tomatoes – Substitution: 2 cups raw tomatoes, chopped and cooked down
1/2 teaspoon dried oregano
Substitution: 1 teaspoon fresh oregano, chopped
1/2 cup ricotta cheese
Substitution: 1/2 cup cottage cheese
Pro Tips
1. Salting the Eggplant: Before roasting, consider salting the diced eggplant and letting it sit for about 20 minutes. This helps draw out any bitterness and excess moisture. Rinse and pat dry before roasting.
2. Roasting for Extra Flavor: For added depth, roast the eggplant a little longer until it’s slightly caramelized and golden. This enhances the flavor and texture.
3. Pasta Water Magic: Save about a cup of pasta water before draining. You can use it to adjust the sauce’s consistency when combining it with the pasta to ensure it coats the pasta evenly.
4. Layering Cheese for Extra Creaminess: To boost the dish’s creamy texture, mix half the ricotta and Parmesan with the sauce, and sprinkle the rest on top just before serving for a delightful cheesy finish.
5. Basil Enhancement: For a more intense basil flavor, consider chopping some basil leaves and mixing them into the sauce during the last couple of minutes of cooking, rather than just using them as a garnish. This intensifies the herb’s aroma and flavor.
Creamy Eggplant Pasta With Tomato Ricotta Sauce Recipe
My favorite Creamy Eggplant Pasta With Tomato Ricotta Sauce Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Large pot
4. Colander
5. Large frying pan
6. Wooden spoon or spatula
7. Knife
8. Cutting board
9. Measuring spoons
10. Measuring cups
Ingredients:
“`html
- 1 medium eggplant, diced
- 2 tablespoons olive oil, divided
- Salt and pepper, to taste
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 12 oz pasta of choice (e.g., penne or rigatoni)
- Fresh basil leaves, for garnish
“`
Instructions:
1. The oven should be preheated to 400°F (200°C). The cubed eggplant needs to be placed on a baking sheet, and then it must be doused with 1 tablespoon of olive oil. After that, it must be seasoned with salt and pepper. Only then can it be put in the oven for 20-25 minutes, until it is tender and golden brown.
2. As the eggplant roasts, a big pot of well-salted water is brought to a boil. The pasta is cooked in this water, using the package directions as a guide, until it is al dente. The pasta is drained and set aside.
3. In a big frying pan, warm the leftover 1 tbsp of olive oil on medium heat. Toss in the diced onion and cook for 3-4 minutes until it’s see-through.
4. In the skillet, add the minced garlic and continue cooking for another minute until it emits a fragrant aroma.
5. Mix in the crushed tomatoes, dried oregano, and red pepper flakes (if using). Season with salt and pepper to taste. Let the sauce simmer for about 10 minutes, allowing the flavors to meld.
6. Combine the tomato sauce with the roasted eggplant, stirring to mix thoroughly.
7. Lower the heat to low and carefully mix in the ricotta cheese. Let it cook until the cheese is warmed up thoroughly, about 2-3 minutes.
8. Incorporate the cooked pasta into the skillet, ensuring it is thoroughly mixed and evenly coated with the sauce.
9. Add the grated Parmesan cheese and blend until the sauce is mixed thoroughly with the pasta.
10. Serve the hot creamy pasta with eggplant, garnished with fresh basil leaves. It adds a wonderful aroma and makes quite a statement. Enjoy!