Learn to make Pasta with Eggplant Cream and Ricotta Salata, a delicious Italian recipe.

Pasta with Eggplant Cream and Ricotta Salata

This refined Italian dish, Pasta with Eggplant Cream and Ricotta Salata, captures the essence of traditional Sicilian flavors, reminiscent of Pasta alla Norma. Unlike the classic version, the eggplants are baked and transformed into a creamy sauce that perfectly envelops the pasta. Instead of tomato sauce, vibrant cherry tomatoes are pan-roasted, and the essential ricotta salata becomes a smooth fondue that cradles the capellini. Fresh basil leaves add a fragrant Sicilian touch, making it an ideal dish for an elegant summer dinner.

Ingredients

• 400g of capellini pasta
• 2 medium eggplants
• 200g of ricotta salata
• 150g of cherry tomatoes
• Fresh basil leaves
• 2 cloves of garlic
• Olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 200°C (392°F). Slice the eggplants, drizzle with olive oil, and season with salt and pepper. Bake for 30 minutes until soft.
2. In a pan, heat olive oil and sauté the garlic. Add cherry tomatoes and cook until they are blistered.
3. Blend the baked eggplants into a smooth cream.
4. Cook the capellini pasta according to package instructions. Drain and mix with the eggplant cream.
5. In a separate pan, melt the ricotta salata into a creamy sauce.
6. Plate the pasta, top with roasted cherry tomatoes, drizzle with ricotta salata sauce, and garnish with fresh basil leaves.

Total Time: 50 min

Cuisine: Italian

Try These Variations

• Pasta with Eggplant Cream and Cherry Tomatoes
• Paccheri with Fried Eggplant Cream
• Baked Eggplant Cream Pasta with Nduja
• Mezzi Rigatoni with Eggplant Cream, Roasted Tomatoes, and Burrata