This hearty pasta dish combines the earthy sweetness of roasted eggplant with the bright acidity of blistered cherry tomatoes. The ricotta salata adds a distinctive salty, tangy crunch that elevates the simple ingredients into a sophisticated meal. Perfect for a cozy weeknight dinner or a light summer lunch, this recipe brings authentic Italian flavors to your table without requiring hard-to-find items. The combination of textures&# 226;ÂÂfrom the tender pasta to the soft eggplant and firm cheeseâÂÂcreates a satisfying and balanced bite every time.
Penne W/ Eggplant & Ricotta Salata
Description
This hearty pasta dish combines the earthy sweetness of roasted eggplant with the bright acidity of blistered cherry tomatoes. The ricotta salata adds a distinctive salty, tangy crunch that elevates the simple ingredients into a sophisticated meal. Perfect for a cozy weeknight dinner or a light summer lunch, this recipe brings authentic Italian flavors to your table without requiring hard-to-find items. The combination of textures&# 226;ÂÂfrom the tender pasta to the soft eggplant and firm cheeseâÂÂcreates a satisfying and balanced bite every time.Ingredients
Directions
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Cut the eggplant into 1/4-inch cubes.
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In a large pot, bring 4 quarts of water to a boil.
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Meanwhile, in a large skillet, warm 3 tablespoons of olive oil over medium heat.
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Add the eggplant and cook, stirring frequently, until it starts to soften and brown, about 10 minutes.
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Add half of the garlic and all the rosemary to the skillet.
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Cook until the garlic is slightly golden, about 2 minutes.
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Season the eggplant mixture with salt and pepper.
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In a medium non-reactive skillet, heat the remaining olive oil over high heat.
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Add the cherry tomatoes and cook, tossing until slightly softened, about 3 minutes.
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Stir in the remaining garlic and season the tomatoes with salt and pepper.
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Salt the boiling pasta water generously.
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Add the penne to the boiling water and cook until al dente, about 13 minutes.
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Drain the pasta and return it to the pot.
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Add the crumbled ricotta salata and toss to combine.
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Add the cooked eggplant mixture and toss again.
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Gently fold in the cherry tomatoes.
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Transfer the pasta to a large warmed bowl or platter and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 205.1kcal
- % Daily Value *
- Total Fat 22.6g35%
- Saturated Fat 3.2g16%
- Cholesterol 0.0mg0%
- Sodium 0.8mg1%
- Total Carbohydrate 1.5g1%
- Dietary Fiber 0.8g4%
- Sugars 0.9g
- Protein 0.2g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
italian, pasta, eggplant, ricotta salata, penne, vegetarian, dairy-free, gluten-free option, summer dinner, vegetable pasta, rosemary, garlic, cherry tomatoes, olive oil, quick dinner, family meal
