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Creamy Eggplant Pasta with Ricotta Pesto and Olives is a quick, flavorful dish loaded with Mediterranean charm. Ready in 30 minutes!
It snowed this week, and we didn’t make it to the store before the storm rolled in. When I checked the fridge, things were looking a little sparse. All I had was a lonely eggplant, a handful of cherry tomatoes, some leftover pesto from last week, and a jar of Kalamata olives tucked away in the pantry. Not exactly a dream lineup, but I wasn’t about to let that stop me. The result? This Eggplant Pasta with Ricotta Pesto and Olives—and let me tell you, it turned out to be a total winner! Simple ingredients, big flavor, and proof that you can make something delicious with whatever you have on hand. Give it a try and see for yourself!
Why This Recipe Works
- Pan frying the eggplant enhances its natural sweetness and creates a soft, creamy texture that pairs perfectly with pasta. The caramelization adds depth and a subtle smoky flavor.
- The ricotta pesto creates an herbaceous sauce that balances richness with brightness.
- The briny olives add a salty, tangy pop that balances the creamy sauce, making every bite flavorful and interesting.
Recipe Shortcuts To Speed Things Up
- Use whole cherry tomatoes to cut down on prep time.
- Replace homemade pesto with a high-quality store-bought alternative. version.
- Pre-minced garlic can shave off prep time without sacrificing much flavor.
Ingredient Notes
- Eggplant
- Best Choice: Choose a medium-sized eggplant with smooth, shiny skin and no blemishes.
- Substitutions: Use zucchini for a milder flavor or roasted bell peppers for a sweeter taste.
- Ricotta Cheese
- Best Choice: Opt for whole-milk ricotta for creaminess.
- Substitutions: Cottage cheese (blended for smoothness) or mascarpone.
- Pasta
- Best Choice: Short pasta like penne, rigatoni, or fusilli to hold the sauce.
- Substitutions: Gluten-free pasta or whole wheat for a healthier option.
- Kalamata Olives
- Best Choice: Look for pitted, jarred olives in brine for convenience.
- Substitutions: Green Castelvetrano olives or black olives.
Step By Step Instructions
You can find the full, printable recipe at the bottom of this post (click the button above), but you can read a summary with step-by-step instructions and photos for each step below.
Bring a large pot of salted water to a boil. Cook 1 pound (450 g) of penne or fusilli until al dente (about 8–10 minutes). Reserve ½ cup (120 ml) of pasta water before draining.
Heat 1 tablespoon (15 ml) olive oil in a large skillet over medium-high heat. Add 1 medium eggplant, cubed into ½-inch (1.25 cm) pieces. Cook for 5–6 minutes, stirring occasionally, until golden and tender.
Push the eggplant to one side of the skillet. Add ½ tablespoon (7 ml) olive oil and ½ cup (75 g) halved cherry tomatoes, cut side down. Cook for 3–4 minutes without stirring, until the skins blister.
Make space in the skillet, add ½ tablespoon (7 ml) olive oil if needed, and sauté 3 minced garlic cloves for 1 minute, until fragrant.
In a bowl, mix ½ cup (120 g) ricotta, 3 tablespoons (45 ml) pesto, and ¼ cup (25 g) grated Parmesan. Stir in 2–3 tablespoons (30–45 ml) of pasta water for a creamy consistency.
Add the cooked pasta to the skillet. Stir in the ricotta-pesto sauce, ½ cup (75 g) halved Kalamata olives, and toss to combine.
Garnish with fresh basil and extra Parmesan, if desired.
Erren’s Top Tips
Cut the eggplant evenly: Dice the eggplant into similar-sized pieces to ensure they roast evenly. Smaller pieces will cook faster and develop more caramelization, enhancing their flavor.
Salt the eggplant beforehand: Sprinkle the diced eggplant with salt and let it sit for 20–30 minutes. This draws out excess moisture and reduces any potential bitterness. Rinse and pat dry before roasting.
Toast the pine nuts carefully: Toast the pine nuts for the pesto over medium heat in a dry pan, shaking frequently. This brings out their nutty flavor, but keep a close eye—they can burn quickly!
Reserve pasta water: Before draining the pasta, save about 1 cup of the cooking water. Adding a splash to the pesto sauce will help loosen it and coat the pasta evenly.
Taste and adjust seasoning: Once the dish is assembled, taste it before serving. The briny olives and Parmesan add salt, so additional seasoning might not be necessary but always double-check.
Storage & Freezing Instructions ❄
Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet with a splash of water or olive oil.
Freeze: This dish doesn’t freeze well due to the creamy sauce, but you can freeze cooked eggplant separately for future use.
FAQs
Can I make this recipe vegan?
Yes! Use vegan ricotta and pesto and Parmesan cheese.
Can I make this gluten-free?
Absolutely! Use your favorite gluten-free pasta.
Rate This Recipe
Recipe
Eggplant Pasta with Ricotta Pesto and Olives
Ingredients
- 1 pound short pasta (penne, rigatoni, or fusilli)
- 1 medium eggplant (cut into 1/2-inch cubes)
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup ricotta cheese
- 3 tablespoons pesto (store-bought or homemade)
- ¼ cup grated Parmesan cheese
- ½ cup pitted Kalamata olives (halved)
- ½ cup cherry tomatoes (halved)
- Optional garnish: fresh basil leaves or additional Parmesan
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the cubed eggplant and cook, stirring occasionally, for 5–6 minutes until golden brown and tender. Season lightly with salt and pepper.
- Push the eggplant to one side of the skillet and add another 1/2 tablespoon of olive oil. Add the cherry tomatoes to the skillet, cut side down, and cook for 3–4 minutes without stirring, until the skins blister and they release some juices. Gently toss the eggplant and tomatoes together.
- Reduce the heat to medium and make a small space in the skillet. Add the remaining 1/2 tablespoon of olive oil if needed, then add the minced garlic. Cook for 1 minute, stirring, until fragrant.
- In a small bowl, mix the ricotta, pesto, and Parmesan cheese. Gradually stir in 2–3 tablespoons of the reserved pasta water to create a creamy consistency.
- Add the cooked pasta to the skillet with the eggplant, tomatoes, and garlic. Stir in the ricotta-pesto sauce, ensuring everything is evenly coated. Add the olives and toss gently until warmed through.
- Transfer the pasta to serving bowls and garnish with fresh basil leaves or extra Parmesan, if desired. Serve immediately while warm.
Tips
- Salt the eggplant cubes for 15 minutes before cooking to draw out excess moisture and reduce bitterness.
- Use a large skillet to avoid overcrowding and ensure even cooking.
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