Eggplant, Tomato and Fresh Ricotta Farfalle Recipe

Name: Eggplant, Tomato and Fresh Ricotta Farfalle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant (1 1/4 pounds), peeled and cut into 3/4-inch dice; Salt; 3/4 pound farfalle; 1/4 cup vegetable oil; 1/4 cup extra-virgin olive oil; 1 large garlic clove, thinly sliced; 1 pint red grape tomatoes, halved; 1 teaspoon finely chopped oregano; 1/4 to 1/2 teaspoon crushed red pepper; Freshly ground black pepper; 2 tablespoons freshly grated Parmesan cheese, plus more for serving; 1/4 cup fresh ricotta cheese; 2 tablespoons shredded basil

Servings: persons

1 medium eggplant (1 1/4 pounds), peeled and cut into 3/4-inch dice
Salt
3/4 pound farfalle
1/4 cup vegetable oil
1/4 cup extra-virgin olive oil
1 large garlic clove, thinly sliced
1 pint red grape tomatoes, halved
1 teaspoon finely chopped oregano
1/4 to 1/2 teaspoon crushed red pepper
Freshly ground black pepper
2 tablespoons freshly grated Parmesan cheese, plus more for serving
1/4 cup fresh ricotta cheese
2 tablespoons shredded basil

1
In a colander, toss the eggplant with 1 teaspoon of salt and let stand for 10 minutes.
2
Pat dry with paper towels.
3
Meanwhile, in a large pot of boiling salted water, cook the farfalle until just al dente.
4
Drain, reserving 1/2 cup of the cooking water.
5
In a large, deep skillet, heat the vegetable oil until shimmering.
6
Add the eggplant and cook over high heat, stirring occasionally, until tender and golden, about 5 minutes; transfer to a paper towel-lined plate.
7
Wipe out the skillet.
8
Heat the olive oil in the skillet over moderately high heat.
9
Add the garlic and cook for 1 minute.
10
Add the tomatoes, oregano, crushed red pepper and a pinch of black pepper.
11
Cook, crushing the tomatoes, about 3 minutes.
12
Add the farfalle, the reserved cooking water and the eggplant and cook over moderate heat, stirring, until the pasta is heated through, 3 minutes; season with salt.
13
Transfer to bowls and sprinkle with the Parmesan.
14
Top with the ricotta and basil and pass extra Parmesan at the table.

377

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 medium eggplant (1 1/4 pounds), peeled and cut into 3/4-inch dice, Salt, 3/4 pound farfalle, 1/4 cup vegetable oil, and more.

Yes, Eggplant, Tomato and Fresh Ricotta Farfalle falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant, Tomato and Fresh Ricotta Farfalle

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