Penne with Eggplant & Ricotta Salata
Submitted by ladysnowtiger
Tender eggplant meets the salty bite of ricotta salata in this rustic Italian pasta that brings together roasted garlic, fresh rosemary, and sweet cherry tomatoes for a weeknight dinner with soul.
YIELD
4 servingsPREP
10 minCOOK
45 minREADY
1 hrsThis Sicilian-inspired pasta captures the essence of Italian home cooking where simple ingredients transform into something extraordinary.
The eggplant gets deeply caramelized in olive oil until the edges turn golden and jammy, while fresh rosemary and garlic infuse every bite with aromatic warmth.
Cherry tomatoes burst in the pan, releasing their sweet juices to coat each strand of penne, and the crumbled ricotta salata adds a sharp, tangy finish that brings everything together.
Kitchen Tips
- Salt the eggplant and let it sit for 15 minutes to draw out moisture and bitterness before cooking
- Cut eggplant into uniform pieces so they cook evenly and develop consistent browning
- Don’t skip the ricotta salata; its firm, salty texture is key (regular ricotta won’t work here)
- Toss the hot pasta with cheese first to create a creamy coating before adding vegetables
Ingredients
Directions
In large pot, bring 4 quarts of water to a boil for the pasta.
Meanwhile, in a large skillet, warm 3 tablespoons olive oil over medium heat.
Add eggplant and cook, stirring frequently, until it starts to soften and brown, about 10 minutes.
Add half of garlic and all the rosemary and cook until the garlic is slightly golden, about 2 minutes.
Season with salt and pepper.
In a medium non reactive skillet, heat remaining three tablespoons of olive oil.
Add tomatoes and cook over high heat, tossing until slightly softened, about three minutes.
Stir in remaining garlic and season with salt and pepper.
Salt the boiling pasta water.
Add the penne until al dente about 13 minutes.
Drain the pasta and return it to the pot. Add the ricotta salata and toss.
Add the eggplant and toss again. Add the tomatoes and toss gently.
Transfer the pasta to a large warmed bowl or platter and serve immediately.
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