With its perfectly cooked rigatoni, savory tomato sauce, and rich, golden-brown eggplant, Golden Rigatoni alla Norma is a delightful take on the traditional Sicilian pasta dish. A garnish of grated ricotta salata, which adds a creamy, slightly tangy finish, elevates the dish, and fresh basil is added on top for a fragrant boost. Every bite is comforting because of the depth of flavor that the olive oil, garlic, and tomatoes add, as well as the melt-in-your-mouth texture that the roasted eggplant offers. Golden Rigatoni alla Norma is a true celebration of flavor and simplicity, and it's ideal for a Mediterranean-inspired meal.
Golden Rigatoni alla Norma
Rated 5.0 stars by 1 users
Servings
4
Prep Time
15 minutes
Cook Time
30 minutes
Calories
500
Author:
Angie M.
With its perfectly cooked rigatoni, savory tomato sauce, and rich, golden-brown eggplant, Golden Rigatoni alla Norma is a delightful take on the traditional Sicilian pasta dish. A garnish of grated ricotta salata, which adds a creamy, slightly tangy finish, elevates the dish, and fresh basil is added on top for a fragrant boost. Every bite is comforting because of the depth of flavor that the olive oil, garlic, and tomatoes add, as well as the melt-in-your-mouth texture that the roasted eggplant offers. Golden Rigatoni alla Norma is a true celebration of flavor and simplicity, and it's ideal for a Mediterranean-inspired meal.
Ingredients
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350g rigatoni
1 large eggplant
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3 tbsp olive oil
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2 garlic cloves, minced
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400g canned whole peeled tomatoes
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Fresh basil leaves, torn
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100g ricotta salata, grated or crumbled
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Salt and black pepper, to taste
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1 tsp red chili flakes (optional)
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Extra Virgin Oil, for drizzling
Directions
Prepare the Eggplant
Sprinkle the eggplant cubes with a little salt and let them sit for 20 minutes to draw out excess moisture.
Rinse and pat them dry with a paper towel.
Fry the Eggplant
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the eggplant cubes and cook until golden brown and tender, about 10-12 minutes. Remove from the skillet and set aside.
Make the Tomato Sauce
In the same skillet, add another tablespoon of olive oil.
Sauté the minced garlic until fragrant (about 1 minute).
Add the canned tomatoes, breaking them up with a wooden spoon.
Season with salt, pepper, and chili flakes (if using). Simmer the sauce for 15-20 minutes, stirring occasionally, until it thickens.
Cook the Pasta
Meanwhile, bring a large pot of salted water to a boil.
Cook the rigatoni until al dente, according to package instructions. Reserve 1 cup of pasta water before draining.
Combine Pasta and Sauce
Add the fried eggplant back to the tomato sauce.
Toss in the cooked rigatoni and stir to coat the pasta evenly with the sauce.
If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.
Garnish and Serve
Remove from heat and stir in the torn basil leaves.
Divide the pasta among plates, sprinkle generously with ricotta salata, and drizzle with a bit of extra olive oil.
Serve immediately.
Recipe Note
Eggplant prep: Salting the eggplant helps reduce bitterness and improve texture.
Ricotta salata: This cheese is key to the authentic flavor, but Pecorino Romano can be a good substitute.
Make it spicy: Add extra chili flakes for a spicier version of this classic Sicilian dish.