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pasta con melanzane e ricotta recipe

Pasta con Melanzane e Ricotta (Sicilian Pasta with Eggplant and Ricotta Salata)

This Sicilian-inspired pasta blends golden fried eggplant, a bright tomato sauce, and a shower of aged ricotta salata. It’s a comforting yet light dish with deep, savory flavors, balanced by fresh basil and good olive oil—perfect for a cozy weeknight or family meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 people
Course: Main Course, Main Course (Dinner / Lunch)
Cuisine: Italian, Sicilian
Calories: 520
Ingredients Method Notes

Ingredients
  

For the pasta and sauce:
  • 12 oz 340 g short ridged pasta (rigatoni, penne rigate, or orecchiette)
  • 2 small dense eggplants sliced evenly (about ¾ inch thick)
  • 1 can 14–15 oz peeled whole tomatoes, hand-crushed (or 3 large ripe fresh tomatoes)
  • 3 tbsp extra-virgin olive oil plus more for finishing
  • 2 cloves garlic sliced thin
  • ½ tsp dried oregano
  • Fresh basil leaves torn (about 10–12 leaves)
  • ½ tsp sea salt or to taste
  • Freshly cracked black pepper
For finishing:
  • 2 oz 60 g ricotta salata, finely grated (or use Pecorino Romano + sheep’s feta)
  • Reserved pasta water about ½ cup

Method
 

Step 1 – Prepare the eggplant
  1. Slice the eggplants evenly. Sprinkle lightly with salt and rest for 10–15 minutes to draw out moisture. Pat dry. Heat 2–3 tbsp olive oil in a large skillet over medium heat. Cook eggplant slices in batches until golden brown and soft inside. Set on paper towels to drain excess oil.
Step 2 – Make the tomato sauce
  1. In the same pan, add a little olive oil if needed. Sauté garlic and oregano until fragrant (about 30 seconds). Stir in the tomato paste (if using) and the crushed tomatoes. Season with salt and simmer on low for 10–15 minutes until thickened but still bright.
Step 3 – Boil the pasta
  1. In a large pot of salted water, cook pasta just shy of al dente. Reserve about ½ cup of the starchy water before draining.
Step 4 – Combine everything
  1. Add the fried eggplant to the tomato sauce. Stir gently and let it simmer together for a couple of minutes. Add the drained pasta directly to the pan and toss. Add splashes of pasta water until the sauce coats each piece and looks glossy.
Step 5 – Finish and serve
  1. Remove from heat. Toss with torn basil leaves and grated ricotta salata. Drizzle a little extra olive oil on top for sheen. Serve warm.

Notes

  • Choose small, firm eggplants for the sweetest flavor and best texture.
  • Don’t rush the browning — slow caramelization gives the dish its rich taste.
  • If your sauce looks too thick, add pasta water a tablespoon at a time to loosen it.
  • Ricotta salata adds a salty finish — don’t oversalt during cooking.
  • Great with a chilled glass of Falanghina or a crisp Vermentino.
  • Leftovers keep well for 1–2 days; reheat gently with a splash of water.