Fairytale Eggplant & Cherry Tomato Rigatoni

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

Ingredients

• 1/2 lb. mezzi rigatoni

• 2 pints cherry tomatoes

• 1/4 cup extra virgin olive oil

• Sea salt to taste

• 6-10 fairytale eggpalnts (depending on size), cubed

• 4 garlic cloves, sliced

• 1/4 cup Parmigiano Reggiano, finely grated

• 1 1/2 cups whole milk ricotta

• Fresh basil, torn

• Pasta water as needed

Directions

1. Bring a large pot of water to a boil.

2. Add the ricotta to a blender along with a pinch of sea salt. Blend until smooth and glossy. Set aside.

3. Meanwhile, add the cherry tomatoes, olive oil and sea salt to taste to a large sauté pan. Let simmer over medium-low heat until the tomatoes begin to burst, about 10 minutes.

4. Once the water comes to a boil, add plenty of salt. Cook the pasta until it is al dente. Reserve 1 cup of pasta water.

5. Once the tomatoes begin to split, add the eggplant and garlic. Sauté until the eggplant is fully cooked.

6. Strain the pasta and add it directly to the pan with the cherry tomatoes and eggplant. Add 1/4 of pasta water and toss on medium heat.

7. Add the Parmigiano and more pasta water as needed, 1/4 cup at a time.

8. Spread the whipped ricotta onto a dish and plate the rigatoni on top. Top with basil and more Parmigiano.