Eggplant and Sun-Dried Tomato Ricotta Pasta
A Creamy Mediterranean Pasta That Tastes Like Summer in a Bowl
Few dishes manage to feel both rustic and luxurious at the same time, but Eggplant and Sun-Dried Tomato Ricotta Pasta does exactly that. This recipe is inspired by classic Southern Italian flavors, where eggplant is treated with respect and olive oil is never used sparingly. Tender, caramelized eggplant meets the intense sweetness of sun-dried tomatoes, all brought together by a silky ricotta sauce that clings beautifully to every strand of pasta.
This dish is comforting without being heavy, creamy without relying on cream, and deeply flavorful while still feeling fresh. It’s perfect for a cozy weeknight dinner, an elegant vegetarian main for guests, or a make-ahead meal that tastes even better the next day.
Why This Pasta Works So Well
Eggplant is a humble vegetable, but when cooked correctly, it becomes rich, meaty, and almost buttery. Roasting or sautéing it until deeply golden transforms its texture completely. Sun-dried tomatoes, on the other hand, add concentrated sweetness and umami, cutting through the richness of the eggplant.
Ricotta is the quiet hero of this recipe. When loosened with pasta water and olive oil, it becomes a creamy sauce that coats the pasta without overpowering the other ingredients. The result is a dish that feels indulgent yet balanced — Mediterranean comfort food at its finest.
Ingredients (Serves 4)
Pasta & Vegetables
- 400 g (14 oz) pasta (rigatoni, penne, fusilli, or spaghetti)
- 2 medium eggplants, cut into 2 cm cubes
- ½ cup sun-dried tomatoes in oil, thinly sliced
- 4 tablespoons extra-virgin olive oil (plus more as needed)
- 3 cloves garlic, finely minced
- ½ teaspoon chili flakes (optional)
Ricotta Sauce
- 1 cup whole-milk ricotta cheese
- ½ cup freshly grated Parmigiano Reggiano
- Zest of 1 lemon
- Salt and freshly ground black pepper, to taste
To Finish
- Fresh basil leaves, torn
- Extra grated Parmesan
- Toasted pine nuts or walnuts (optional)
Step-by-Step Instructions
Step 1: Prepare the Eggplant Properly
Eggplant absorbs oil like a sponge, so the key is cooking it hot and confidently.
Place the cubed eggplant in a large bowl. Season generously with salt and drizzle with 2 tablespoons olive oil. Toss well so every piece is lightly coated.
You can cook the eggplant in two ways:
Oven method (best flavor):
Spread the eggplant on a baking sheet in a single layer. Roast at 220°C (425°F) for 25–30 minutes, turning once, until deeply golden and tender.
Pan method (faster):
Heat a large skillet over medium-high heat with olive oil. Add eggplant in batches, allowing each piece to brown before turning. Do not overcrowd the pan.
Once cooked, set the eggplant aside.
Step 2: Cook the Pasta
Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook until just al dente, according to package instructions.
Before draining, reserve 1½ cups of pasta cooking water — this is essential for the ricotta sauce.
Drain the pasta and set aside.
Step 3: Build the Flavor Base
In a large sauté pan over medium heat, warm 2 tablespoons olive oil. Add the minced garlic and chili flakes.
Cook gently for 30–40 seconds, just until fragrant — do not let the garlic brown.
Add the sliced sun-dried tomatoes and sauté for 1–2 minutes, allowing their oils and sugars to release into the pan.
Step 4: Combine Eggplant and Sun-Dried Tomatoes
Add the roasted or sautéed eggplant to the pan with the sun-dried tomatoes. Toss gently to combine, allowing the flavors to meld.
Lower the heat and keep warm while you prepare the ricotta sauce.
Step 5: Make the Creamy Ricotta Sauce
In a medium bowl, combine:
- Ricotta cheese
- Grated Parmesan
- Lemon zest
- A pinch of salt and black pepper
Slowly whisk in about ½ cup of hot pasta water, stirring until the ricotta becomes smooth, loose, and glossy. Add more water if needed — the sauce should be creamy but pourable.
This step transforms ricotta from grainy to luxurious.
Step 6: Bring Everything Together
Add the cooked pasta directly to the pan with the eggplant and sun-dried tomatoes. Toss to combine.
Remove the pan from heat and pour the ricotta sauce over the pasta. Gently fold everything together, adding more pasta water as needed to create a silky coating that clings to the pasta.
Taste and adjust seasoning with salt and pepper.
Finishing Touches
Tear fresh basil leaves over the pasta and sprinkle generously with extra Parmesan. For added texture, finish with toasted pine nuts or walnuts.
A drizzle of high-quality olive oil just before serving elevates the dish even further.
Serving Suggestions
This pasta pairs beautifully with:
- A crisp green salad with lemon vinaigrette
- Garlic bread or focaccia
- A chilled glass of white wine (Pinot Grigio or Vermentino)
It’s satisfying on its own but elegant enough for entertaining.
Variations and Add-Ins
- Vegan version: Use plant-based ricotta and nutritional yeast instead of Parmesan
- Extra protein: Add crispy chickpeas or white beans
- Herb swap: Try thyme or oregano instead of basil
- Extra richness: Stir in a spoonful of mascarpone with the ricotta
Storage & Reheating Tips
- Store leftovers in an airtight container for up to 3 days
- Reheat gently with a splash of water or olive oil
- Avoid high heat to keep the ricotta sauce creamy
Final Thoughts
Eggplant and Sun-Dried Tomato Ricotta Pasta is one of those recipes that feels timeless. It celebrates simple ingredients, relies on technique rather than complexity, and delivers bold, satisfying flavor in every bite.
Creamy, savory, slightly sweet, and perfectly balanced, this dish proves that vegetarian pasta can be just as indulgent and memorable as any meat-based recipe. Once you try it, it’s sure to become a regular in your kitchen rotation.