How many servings does this recipe make?

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

What ingredients do I need for Pasta with Roasted Eggplant Sauce and Ricotta Salata?

You need 9 ingredients. The key ingredients include: 2 small, firm eggplant, peeled and cut into 1-inch cubes, 1/2 cup plus 2 tablespoons extra-virgin olive oil (EVOO), Salt and freshly ground black pepper, 6 garlic cloves, cracked from the skins, and more.

Is Pasta with Roasted Eggplant Sauce and Ricotta Salata suitable as pasta & noodles?

Yes, Pasta with Roasted Eggplant Sauce and Ricotta Salata falls under the Pasta & Noodles category and is a great choice for this type of meal.

How do I store leftover Pasta with Roasted Eggplant Sauce and Ricotta Salata?

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

Pasta with Roasted Eggplant Sauce and Ricotta Salata Recipe

Name: Pasta with Roasted Eggplant Sauce and Ricotta Salata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small, firm eggplant, peeled and cut into 1-inch cubes; 1/2 cup plus 2 tablespoons extra-virgin olive oil (EVOO); Salt and freshly ground black pepper; 6 garlic cloves, cracked from the skins; 1 pound penne rigate pasta; 1 medium yellow onion, finely chopped; 1 28-ounce can crushed San Marzano or other variety canned plum tomatoes; 1 cup fresh basil leaves (25 to 30), shredded or torn; 2 cups ricotta salata cheese, crumbled

Pasta with Roasted Eggplant Sauce and Ricotta Salata – a delicious recipe with firm eggplant, extra-virgin olive oil, Salt, garlic, penne rigate, yellow onion. Easy to follow and perfect for any occasion.

Serves 4 Pasta & Noodles

Servings: persons

2 small, firm eggplant, peeled and cut into 1-inch cubes
1/2 cup plus 2 tablespoons extra-virgin olive oil (EVOO)
Salt and freshly ground black pepper
6 garlic cloves, cracked from the skins
1 pound penne rigate pasta
1 medium yellow onion, finely chopped
1 28-ounce can crushed San Marzano or other variety canned plum tomatoes
1 cup fresh basil leaves (25 to 30), shredded or torn
2 cups ricotta salata cheese, crumbled

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
1151 kcal
Category
Pasta & Noodles

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Pasta with Roasted Eggplant Sauce and Ricotta Salata

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