Pasta with eggplant cream and salted ricotta

Name: Pasta with eggplant cream and salted ricotta
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4
Ingredients: Angelhair pasta 11.3 oz; Basil 12 leaves; Eggplant 0.9 lb; Garlic 2 cloves; Water ½ cup; Extra virgin olive oil 1 ½ tbsp; Fine salt to taste; Datterino tomatoes 2 cups; Extra virgin olive oil 1 ½ tbsp; Fine salt to taste; Salted ricotta cheese 1 cup; Fresh liquid cream 0.8 cup

Difficulty: Easy
Prep time: 20 min
Cook time: 50 min
Serving: 4

PRESENTATION

Pasta with eggplant cream brings together some of the most beloved flavors from Sicily—which is awesome—in a way that's both traditional and totally fresh. Really fresh. This take on the classic pasta alla Norma swaps out frying for roasting. And look, that gives the eggplant a tender and creamy texture that's just perfect for coating strands of capellini. Instead of a full-on tomato sauce, this version uses roasted cherry tomatoes that burst with sweet and slightly tangy flavor, mixing beautifully with the smooth eggplant.

What really makes this dish stand out, though, is the salted ricotta pasta element. For real. Instead of just grating ricotta salata on top, it’s melted into a fondue that wraps the whole dish in a velvety, moist richness. A handful of fresh basil leaves—seriously good—brings out the scent of Sicilian summers, and the mix of all these flavors feels both simple and a little fancy. Exactly what you want for a special dinner that’s still pretty easy to pull off. Pretty simple.

Fans of pasta with eggplant cream know there’s something special about the way Sicilian recipes balance earthiness with brightness. In this modern spin, the eggplant goes from just being a topping to becoming the heart of the sauce, making every bite of eggplant ricotta pasta super creamy and full of flavor. And here's the deal: The Sicilian pasta recipe stands out from other vegetarian pasta dishes thanks to that roasted eggplant base and the salty, nutty taste of ricotta salata fondue. Capellini works really well here—no question—because it soaks up all the creamy goodness without getting heavy. Roasted cherry tomatoes add pops of sweet and tangy contrast, and the basil just makes everything feel even fresher.

People who love Italian eggplant recipes or easy pasta recipes will find this is a great way to bring a bit of Sicilian style to the table. Served warm, this dish turns a regular meal into something elegant, with textures and flavors that linger long after the last bite. Whether you're hosting friends or enjoying a quiet dinner, this dish brings the heart of Sicily right to your plate. Truthfully, can't go wrong.

INGREDIENTS

Angelhair pasta 11.3 oz (320 g)

Basil 12 leaves

For the eggplant cream: Eggplant 0.9 lb (400 g); Garlic 2 cloves; Water ½ cup (100 g); Extra virgin olive oil 1 ½ tbsp (20 g); Fine salt to taste

For the cherry tomatoes: Datterino tomatoes 2 cups (300 g); Extra virgin olive oil 1 ½ tbsp (20 g); Fine salt to taste

For the salted ricotta fondue: Salted ricotta cheese 1 cup (250 g); Fresh liquid cream 0.8 cup (170 g)

Preparation

How to prepare Pasta with eggplant cream and salted ricotta

To prepare the pasta with eggplant cream and salted ricotta, start with the eggplant: cut it in half 1, then score the flesh in a crisscross pattern 2. Place the eggplant on a baking tray with the cut side facing up and season with a drizzle of olive oil 3.

Salt 4 and insert the garlic cloves into the cuts in the flesh 5. Bake in a preheated conventional oven at 446°F for about 30 minutes 6.

Meanwhile, prepare the cherry tomatoes: cut them in half 7 and add them to a pan with a drizzle of hot oil 8. Cook over high heat for about 5 minutes, seasoning to taste 9.

Once roasted, set the cherry tomatoes aside 10. Move on to the fondue: grate the salted ricotta using a coarse grater 11. In a small saucepan pour the heavy cream and the grated salted ricotta 12.

Warm over low heat, whisking continuously with a whisk 13 until you obtain a creamy consistency 14. If desired, you can blend it with an immersion blender to make it smoother 15.

By now the eggplants will be cooked: remove from the oven and scoop out the flesh 16. Transfer the flesh to a mixing jug, then add the olive oil 17 and the water 18.

Blend with an immersion blender 19 to obtain a smooth sauce 20. If necessary, adjust the salt. Transfer the cream obtained to the pan in which you roasted the cherry tomatoes 21.

Meanwhile, cook the capellini (angel hair) in boiling salted water 22. Drain them a couple of minutes before the time indicated on the package and transfer them to the pan with the sauce 23. Finish cooking the pasta, adding a ladle of its cooking water as needed 24.

With the heat off 25, toss with a drizzle of olive oil. Plate by spreading the fondue on the base 26, then place a nest of spaghetti on top 27.

Add the roasted cherry tomatoes 28 and garnish with a few basil leaves 29. Serve your pasta with eggplant cream and salted ricotta immediately 30!

Storage

The pasta with eggplant cream and salted ricotta can be stored in the refrigerator for one day in an airtight container.

Tip

If you prefer not to switch on the oven, you can cook the eggplants in a skillet with a drizzle of oil.

For the translation of some texts, artificial intelligence tools may have been used.

Pasta with eggplant cream and salted ricotta

PRESENTATION

INGREDIENTS

How to prepare Pasta with eggplant cream and salted ricotta

Storage

Tip

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