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Spicy Eggplant and Ricotta Pasta with Sun-Dried Tomatoes and Harissa

Name: Spicy Eggplant and Ricotta Pasta with Sun-Dried Tomatoes and Harissa
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2
Cuisine: Italian
Ingredients: 225 g (8 oz) pasta penne, fusilli, or your favorite; 1 Medium eggplant, diced; 0.5 Cup cup sun-dried tomatoes, chopped; 1 Cup ricotta cheese; 0 tsp Dalia’s Pantry Original Harissa; 3 tbsp olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 0 Salt and pepper to taste; 0 Fresh basil leaves, for garnish; 0 Grated parmesan cheese, for serving (optional)

December 17, 2023

[[ recipeID=recipe-8lq99obpi, title=Spicy Eggplant and Ricotta Pasta with Sun-Dried Tomatoes and Harissa ]]

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Spicy Eggplant and Ricotta Pasta with Sun-Dried Tomatoes and Harissa

Turn your pasta night into a flavor fiesta with our Spicy Eggplant and Ricotta Pasta! Indulge in the velvety richness of ricotta, the smoky kick of Harissa, and the sweet tang of sun-dried tomatoes. It's a spicy, savory, and satisfying symphony for your taste buds!

Servings: 2

Keywords:

Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins

Ingredients

Instructions

Ingredients

225 g (8 oz) pasta penne, fusilli, or your favorite
1 Medium eggplant, diced
½ Cup cup sun-dried tomatoes, chopped
1 Cup ricotta cheese
tsp Dalia’s Pantry Original Harissa
3 tbsp olive oil
2 cloves garlic, minced
1 tsp dried oregano
Salt and pepper to taste
Fresh basil leaves, for garnish
Grated parmesan cheese, for serving (optional)

Instructions

Preheat the oven to 400°F (200°C) and Place the diced eggplant in a colander. sprinkle with salt, Let it sit for about 20 minutes to draw out excess moisture. Rinse and pat dry with paper towels.
Toss the dried eggplant cubes with 2 tablespoons of olive oil and spread them on a baking sheet in a single layer. Roast in the preheated oven for about 20-25 minutes, or until the eggplant is golden and tender.
In a large pot of salted boiling water, cook the pasta according to the package instructions until al dente. Drain and set aside.
In a skillet, heat the remaining 1 tablespoon of olive oil over medium heat.Add the minced garlic and sauté for about 1 minute until fragrant.Stir in the harissa paste and dried oregano, and cook for an additional 1-2 minutes.
Add the roasted eggplant, chopped sun-dried tomatoes, and cooked pasta to the skillet. Toss everything together to combine.
Gently fold in the ricotta cheese, creating a creamy sauce that coats the pasta and vegetables. If you prefer a more saucy consistency, you can add a splash of pasta cooking water.
Taste and season the dish with salt and black pepper as needed. Keep in mind that the harissa paste might already add some heat and saltiness.
Divide the pasta among serving plates.Garnish with fresh basil leaves and grated parmesan cheese, if desired, for extra.