Paccheri with Eggplant and Ricotta

Paccheri with eggplant and ricotta are a delicious dish that pairs robust pasta with vegetables and cheese for a creamy and flavorful result. Here’s a recipe you can follow:

Ingredients

• 350 g paccheri
• 2 medium eggplants
• 250 g cow’s milk ricotta
• 400 g peeled tomatoes
• 1 garlic clove
• Fresh basil to taste
• Extra virgin olive oil to taste
• Salt and pepper to taste
• Grated parmesan to taste

Preparation

1. Start by cutting the eggplant into cubes and let them purge with a bit of coarse salt for about 30 minutes.
2. Meanwhile, in a large skillet, sauté a garlic clove in extra virgin olive oil. Add the peeled tomatoes, crushing them with a wooden spoon. Let the tomato sauce cook for about 15-20 minutes over medium heat, adding a bit of water if necessary.
3. Rinse the purged eggplant to remove excess salt and pat dry. In another skillet, heat some oil and fry the eggplant until golden. Remove the eggplant and place on paper towels to remove excess oil.
4. Add the fried eggplant to the tomato sauce and let it absorb flavors for a few minutes. Adjust salt and pepper.
5. Bring a pot of salted water to a boil and cook the paccheri until al dente.
6. Drain the pasta and add it to the skillet with the eggplant and tomato sauce. Add torn fresh basil and ricotta, gently mixing to combine everything.
7. Serve the paccheri hot, sprinkled with grated parmesan to taste.

Here’s a delight that combines Mediterranean flavors with the creamy touch of ricotta. You can always customize the recipe to your preferences, perhaps adding buffalo mozzarella for an even stretchier result or fresh herbs for extra aroma. Enjoy!