Paccheri with Eggplant and Ricotta

Paccheri with eggplant and ricotta is a delightful dish that pairs robust pasta with vegetables and cheese for a creamy and flavorful outcome. Here is a recipe you can follow:

Ingredients

• 350 g of paccheri
• 2 medium eggplants
• 250 g of cow’s milk ricotta
• 400 g of peeled tomatoes
• 1 clove of garlic
• Fresh basil to taste
• Extra-virgin olive oil to taste
• Salt and pepper to taste
• Grated Parmesan cheese to taste

Preparation

1. Start by cutting the eggplants into cubes and let them drain with some coarse salt for about 30 minutes.
2. In the meantime, in a large pan, sauté a clove of garlic in extra-virgin olive oil. Add the peeled tomatoes, crushing them with a wooden spoon. Allow the tomato sauce to cook for about 15-20 minutes on medium heat, adding a bit of water if necessary.
3. Rinse the drained eggplants to remove the excess salt and dry them. In another pan, heat some oil and fry the eggplants until they turn golden. Remove the eggplants and place them on paper towels to remove the excess oil.
4. Add the fried eggplants to the tomato sauce and let it flavor for a few minutes. Adjust with salt and pepper.
5. Bring a pot of salted water to a boil and cook the paccheri until they are al dente.
6. Drain the pasta and pour it into the pan with the eggplant and tomato sauce. Add the torn fresh basil and ricotta, mixing gently to combine everything.
7. Serve the paccheri hot, sprinkling with grated Parmesan cheese to taste.

Here is a delight that combines Mediterranean flavors with the creamy touch of ricotta. You can always customize the recipe according to your preferences, perhaps by adding some buffalo mozzarella for an even more stringy result or some fresh herbs for additional aroma. Enjoy your meal!