Rigatoni alla Norma with Eggplant

Name: Rigatoni alla Norma with Eggplant
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 medium eggplants (sliced into 1 cm rounds); 3 tablespoons olive oil (plus more for frying); 1 medium onion (finely chopped); 3 cloves garlic (minced); 1 can crushed tomatoes (796 ml / 28 oz); 500 grams rigatoni pasta (uncooked); 1/2 cup ricotta salata (grated); 1/4 cup fresh basil leaves (torn); to taste salt and pepper

60 min 4 servings Medium

All Recipes

Savour the classic Sicilian pasta dish, Rigatoni alla Norma, featuring tender eggplant, rich tomato sauce, and creamy ricotta cheese.

Prep

20 min

Cook

40 min

Total

60 min

Servings

Difficulty

Medium

Rigatoni alla Norma is a beloved Sicilian pasta dish that beautifully showcases the flavours of eggplant, tomatoes, and ricotta. Named after the opera Norma by Vincenzo Bellini, it is a culinary tribute to Sicily's rich cultural heritage. This dish is known for its simplicity and satisfying taste, making it a perfect choice for both everyday meals and special occasions. The eggplant is the star, absorbing the tangy tomato sauce and complementing the creamy ricotta.

Ingredients

Servings

Main Ingredients

Instructions

Prepare the Eggplant

Sprinkle the eggplant slices with salt and let them sit for 20 minutes to draw out moisture. Rinse and pat dry with paper towels.

Pro tip: Salting the eggplant helps reduce bitterness and moisture.

Fry the Eggplant

Heat olive oil in a large skillet over medium heat. Fry the eggplant slices until golden brown on both sides, about 5 minutes per side. Drain on paper towels.

Pro tip: Add more oil if needed to prevent sticking.

Make the Tomato Sauce

In the same skillet, add 3 tablespoons of olive oil and sauté the onion until translucent. Add garlic and cook for another minute. Stir in crushed tomatoes, season with salt and pepper, and simmer for 15 minutes.

Pro tip: Use a wooden spoon to stir the sauce occasionally to prevent sticking.

Cook the Pasta

Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Drain and reserve 1/2 cup of pasta water.

Pro tip: The reserved pasta water can help thicken the sauce if needed.

Combine Pasta and Sauce

Add the fried eggplant to the tomato sauce. Toss in the cooked rigatoni, adding reserved pasta water if necessary to reach desired sauce consistency.

Pro tip: Mix gently to avoid breaking the eggplant slices.

Serve

Divide the pasta among serving plates. Top with grated ricotta salata and fresh basil leaves. Serve immediately.

Pro tip: For extra flavour, drizzle with a bit of extra virgin olive oil before serving.

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Tips & Tricks

<ul><li>Choose firm, shiny eggplants for the best texture.</li><li>Salt the eggplant slices to remove bitterness and excess moisture.</li><li>Use fresh basil for a burst of flavour.</li><li>Cook the pasta al dente for the perfect bite.</li></ul>

Serving Suggestions

Rigatoni alla Norma is best served immediately, garnished with fresh basil and a generous sprinkle of grated ricotta salata. Pair it with a crisp white wine like a Pinot Grigio or a light red such as a Chianti to enhance the meal. If you have leftovers, store them in an airtight container in the refrigerator for up to two days. Reheat gently on the stove to preserve the texture of the pasta and eggplant.

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Ingredients

Main Ingredients

Instructions

Prepare the Eggplant

Fry the Eggplant

Make the Tomato Sauce

Cook the Pasta

Combine Pasta and Sauce

Serve

Tips & Tricks

Serving Suggestions

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