Eggplant and Sun Dried Tomato Pasta with Ricotta

• servings: 2
• active time: 5 minutes
• total time: 30 minutes

Ingredients

250 grams (0.55 pound) pasta

1 eggplant, cut into cubes

220 grams (1 cup) sun dried tomatoes with oil

1/2 teaspoon crushed red pepper flakes

sea salt + black pepper

1 shallot, finely chopped

3 garlic cloves, minced

250 milliliters (1 cup) pureed tomatoes, or crushed tomatoes

150 grams (5.2 oz) ricotta

1/2 teaspoon smoked paprika

Directions

Boil the pasta in salted water until al dente. Drain, reserving 1/4 cup of the cooking water.

Heat 5 tbsp oil from the sun dried tomatoes in a skillet over medium heat. Add garlic and shallot, cook until soft and fragrant, about 3 minutes. Stir in the eggplant and the sun dried tomatoes with their remaining oil. Cook for 5 minutes. Add the tomato sauce and bring to a boil, simmer for 5 minutes. Season with chili flakes, paprika, salt and pepper. Stir in the ricotta and pasta. If needed, add a big splash of the reserved cooking water. Stir so everything is well-coated, and cook until heated through and the flavors melt, for about 1 minute. Serve immediately. Enjoy.