Creamy Eggplant Pasta with Ricotta Pesto and Olives is a quick, flavorful dish loaded with Mediterranean charm. Ready in 30 minutes!

A serving spoon lifts a portion of Ricotta Pesto pasta with cherry tomatoes, olives, and pieces of eggplant from a larger bowl. The dish is garnished with fresh basil leaves.

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.

A bowl of creamy pasta with penne, vibrant cherry tomatoes, spinach, and mushroom slices, topped with grated cheese and a hint of ricotta pesto. A fork is digging into the pasta on the white marble surface, indicating a ready-to-eat meal.A bowl of creamy pasta with penne, vibrant cherry tomatoes, spinach, and mushroom slices, topped with grated cheese and a hint of ricotta pesto. A fork is digging into the pasta on the white marble surface, indicating a ready-to-eat meal.
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

A top view showcases labeled ingredients for a ricotta pesto pasta dish, including Kalamata olives, cherry tomatoes, pasta, ricotta cheese, Parmesan cheese, eggplant, basil leaves, olive oil, salt, pepper, and garlic.A top view showcases labeled ingredients for a ricotta pesto pasta dish, including Kalamata olives, cherry tomatoes, pasta, ricotta cheese, Parmesan cheese, eggplant, basil leaves, olive oil, salt, pepper, and garlic.

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.

A bowl of eggplant pasta tossed with ricotta pesto, cherry tomatoes, black olives, and fresh basil leaves. A fork and knife rest on a white napkin nearby. A few cherry tomatoes are scattered at the bottom left corner on a marble surface.A bowl of eggplant pasta tossed with ricotta pesto, cherry tomatoes, black olives, and fresh basil leaves. A fork and knife rest on a white napkin nearby. A few cherry tomatoes are scattered at the bottom left corner on a marble surface.

JUMP TO RECIPE

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.

A stainless steel colander filled with cooked penne pasta, set against a white background. The pale yellow pasta sits alongside slices of savory olives, with some noodles standing upright, creating a delightful medley to complement any ricotta pesto dish.A stainless steel colander filled with cooked penne pasta, set against a white background. The pale yellow pasta sits alongside slices of savory olives, with some noodles standing upright, creating a delightful medley to complement any ricotta pesto dish.

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.

A frying pan with evenly sautéed small cubes of eggplant, golden brown and perfectly cooked. Scattered olives enhance the scene, their rich hues contrasting the white background. The pan's black handle adds a sleek touch to this culinary display.A frying pan with evenly sautéed small cubes of eggplant, golden brown and perfectly cooked. Scattered olives enhance the scene, their rich hues contrasting the white background. The pan's black handle adds a sleek touch to this culinary display.

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.

A frying pan containing diced eggplant, halved cherry tomatoes, and minced garlic, all sautéed together. Olives add a briny touch as the ingredients are evenly distributed around the pan.A frying pan containing diced eggplant, halved cherry tomatoes, and minced garlic, all sautéed together. Olives add a briny touch as the ingredients are evenly distributed around the pan.

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.

A glass bowl containing a creamy, green ricotta pesto sauce with visible herb flecks. The sauce has a smooth, slightly grainy texture. Perfect for drizzling over eggplant pasta or garnishing with olives, the bowl is placed against a plain white background.A glass bowl containing a creamy, green ricotta pesto sauce with visible herb flecks. The sauce has a smooth, slightly grainy texture. Perfect for drizzling over eggplant pasta or garnishing with olives, the bowl is placed against a plain white background.

Add the cooked pasta to the skillet. Stir in the ricotta-pesto sauce, ½ cup (75 g) halved Kalamata olives, and toss to combine.

A skillet filled with penne pasta mixed with ricotta pesto, cherry tomatoes, and crumbled cheese, topped with a pile of black olives. The skillet has a handle on the right side.A skillet filled with penne pasta mixed with ricotta pesto, cherry tomatoes, and crumbled cheese, topped with a pile of black olives. The skillet has a handle on the right side.

Garnish with fresh basil and extra Parmesan, if desired.

A skillet filled with penne pasta tossed in ricotta pesto, cherry tomatoes, black olives, and garnished with fresh basil leaves. A wooden spatula rests in the skillet, ready for serving.A skillet filled with penne pasta tossed in ricotta pesto, cherry tomatoes, black olives, and garnished with fresh basil leaves. A wooden spatula rests in the skillet, ready for serving.
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.

A close-up of a fork holding pasta with zucchini, tomatoes, olives, and cheese. This Eggplant Pasta dish is garnished with basil and appears creamy and seasoned with Ricotta Pesto, served in a white bowl in the background.A close-up of a fork holding pasta with zucchini, tomatoes, olives, and cheese. This Eggplant Pasta dish is garnished with basil and appears creamy and seasoned with Ricotta Pesto, served in a white bowl in the background.
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.

A close-up of a bowl of creamy pasta salad featuring penne, spinach, cherry tomatoes, olives, and mushrooms with a hint of ricotta pesto. The dish is vibrant and colorful, with a sprinkle of cheese and a knife partially visible in the bowl.

Let’s Make
Eggplant Pasta with Ricotta Pesto and Olives

This Eggplant Pasta with Ricotta Pesto and Olives is a creamy, flavorful delight! Tender eggplant, briny olives, and a luscious ricotta-pesto sauce make this Mediterranean-inspired dish a weeknight winner.

Prep10 minutes minutes

Cook20 minutes minutes

Total30 minutes minutes

Cook ModePrevent your screen from going dark

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 + Notes

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.

Nutrition Information:

Calories: 666 (33%)| Carbohydrates: 96g (32%)| Protein: 22g (44%)| Fat: 21g (32%)| Saturated Fat: 6g (38%)| Polyunsaturated Fat: 2g| Monounsaturated Fat: 9g| Cholesterol: 22mg (7%)| Sodium: 806mg (35%)| Potassium: 618mg (18%)| Fiber: 8g (33%)| Sugar: 8g (9%)| Vitamin A: 603IU (12%)| Vitamin C: 7mg (8%)| Calcium: 187mg (19%)| Iron: 2mg (11%)

Nutritional Data Disclaimer

Course:Main, Main Course, Pasta Dish

Cuisine:Italian

Keyword:Eggplant Pasta with Ricotta Pesto and Olives



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