Penne with Ricotta and Eggplant

Penne with ricotta and eggplant is a simple but very tasty dish of Italian cuisine. This dish combines the creaminess of ricotta with the texture and flavor of eggplant. Here’s how to prepare them.

Ingredients

• 320 g penne
• 250 g fresh ricotta
• 1 large eggplant
• 400 g peeled tomatoes or tomato passata
• 1 garlic clove
• Extra virgin olive oil
• Fresh basil
• Salt and pepper to taste
• Grated Parmesan (optional)
• Chili pepper (optional)

Preparation

1. Wash and cut the eggplant into cubes. Place the cubes in a colander, sprinkle them with a little salt to remove the bitterness and let them rest for about 30 minutes. Then rinse and dry them.
2. In a non-stick pan, heat a drizzle of extra virgin olive oil and sauté the garlic clove for a couple of minutes. Add the eggplant cubes and cook over medium heat for 10-15 minutes, until golden. Remove the garlic.
3. Add the peeled tomatoes to the pan with the eggplant and let cook for another 15 minutes. If you like spicy flavors, you can add a bit of chili. Adjust the salt.
4. Bring a pot of salted water to a boil and cook the penne until “al dente”. Drain the pasta, reserving some cooking water.
5. While the pasta is cooking, place the ricotta in a bowl and dilute it with a bit of cooking water to make it creamy.
6. Add the pasta to the pan with the eggplant sauce, along with the diluted ricotta. Mix well to combine the ingredients.
7. Serve the penne hot, garnished with chopped fresh basil and, if desired, a sprinkle of grated Parmesan.

Trivia

The dish is an example of how Italian cuisine knows how to enhance seasonal vegetables, in this case eggplant, a summer vegetable that acquires a nice texture once cooked, very versatile in the kitchen. The combination with ricotta adds a touch of creaminess without weighing down the dish, making it ideal for a summer lunch.

I hope you enjoy this classic Italian recipe with a small twist! Enjoy your meal!