Eggplant Tomato and Fresh Ricotta Farfalle
Indulge in the rustic Mediterranean flavors of this Eggplant, Tomato, and Fresh Ricotta Farfalle—a vibrant pasta dish that’s as comforting as it is elegant. Tender farfalle is tossed with golden sautéed eggplant, sweet cherry tomatoes, and aromatic garlic, creating a rich yet balanced base that's elevated with creamy dollops of fresh ricotta cheese and a touch of red pepper heat. Fresh basil leaves and a sprinkle of Parmesan add the perfect finishing touch, making this recipe a perfect choice for a quick yet impressive weeknight dinner. With only 15 minutes of prep and brimming with wholesome ingredients, this pasta dish is a celebration of simple, fresh, and flavorful Italian-inspired cooking.
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Recipe Information
Ingredients
- 300 g farfalle pasta
- 1 medium (about 300 g) eggplant
- 250 g cherry tomatoes
- 200 g fresh ricotta cheese
- 3 tbsp olive oil
- 2 large garlic cloves
- 1 tsp dried oregano
- 0.5 tsp red pepper flakes
- 10 leaves (approx. 5 g) fresh basil leaves
- 1 tsp salt
- 0.5 tsp black pepper
- 50 g Parmesan cheese
Instructions
Bring a large pot of salted water to a boil and cook the farfalle pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain and set aside.
While the pasta is cooking, cut the eggplant into small cubes (approximately 1 cm). Halve the cherry tomatoes. Mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced eggplant and a pinch of salt. Sauté for 7-8 minutes, stirring occasionally, until the eggplant is golden and tender. Remove the eggplant from the skillet and place it on a plate. Set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and minced garlic. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
Add the halved cherry tomatoes to the skillet and season with dried oregano, red pepper flakes, black pepper, and a pinch of salt. Cook for 5-6 minutes, stirring occasionally, until the tomatoes start to break down into a sauce.
Return the sautéed eggplant to the skillet and mix it into the tomato sauce. If the mixture looks too dry, add a few tablespoons of the reserved pasta cooking water to loosen it.
Add the cooked farfalle to the skillet and toss until the pasta is well coated in the sauce. Taste and adjust seasoning if necessary.
Remove the skillet from heat. Gently fold in the fresh ricotta cheese, ensuring it warms through but doesn’t completely melt.
Roughly tear the fresh basil leaves and sprinkle them over the pasta. Toss gently to distribute.
Serve the pasta in bowls, garnished with grated Parmesan cheese. Enjoy immediately.
Nutrition Facts
Calories |
374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 708 mg | 31% | |
| Total Carbohydrate | 32.9 g | 12% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 5.1 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 264 mg | 20% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 485 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
