Eggplant and sun dried tomato pasta with ricotta | Serving Dumplings

Name: Eggplant and sun dried tomato pasta with ricotta | Serving Dumplings
Ingredients: 250 g/8.8 oz pasta; 1 eggplant, cut into tiny cubes (small dice); 220 g/1 cup sun dried tomatoes with oil; 1 shallot, finely chopped; 3 garlic cloves, minced; 250 ml/1 cup pureed tomatoes; 150 g/5.2 oz ricotta; 1/2 tsp crushed red pepper flakes; 1 tsp smoked paprika; sea salt + black pepper

"25 minutes. Eggplant and sun dried tomato pasta with ricotta. A deliciously simple veggie pasta for a perfect weeknight meal...."

INGREDIENTS

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250 g/8.8 oz pasta

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1 eggplant, cut into tiny cubes (small dice)

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220 g/1 cup sun dried tomatoes with oil

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1 shallot, finely chopped

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3 garlic cloves, minced

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250 ml/1 cup pureed tomatoes

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150 g/5.2 oz ricotta

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1/2 tsp crushed red pepper flakes

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1 tsp smoked paprika

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sea salt + black pepper

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