Rigatoni alla Norma
Rigatoni alla Norma is a classic Italian pasta dish made with rigatoni, eggplant, tomatoes, and ricotta salata cheese, cooked together to create a flavorful meal.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Rigatoni (dried pasta) | 500 | Grams |
| Eggplant (medium-sized, cut into 2 cm cubes) | 2 | Count |
| Olive Oil (extra virgin) | 100 | Milliliters |
| Garlic (minced) | 3 | Clove |
| Canned Tomatoes (whole peeled) | 800 | Grams |
| Basil (fresh, leaves torn) | 1 | Bunch |
| Ricotta Salata (grated) | 150 | Grams |
| Salt (to taste) | 1 | Tbsp |
| Black Pepper (freshly ground) | 1 | Tsp |
Instructions
- Heat olive oil in a large skillet over medium heat. Add the eggplant cubes and cook until golden brown and tender, about 10 minutes.
- Add minced garlic to the skillet and sauté for 1 minute until fragrant.
- Pour in the canned tomatoes, breaking them up with a spoon. Simmer for 15 minutes until the sauce thickens.
- Season the sauce with salt and black pepper to taste. Stir in the torn basil leaves.
- Meanwhile, cook the rigatoni in a large pot of salted boiling water until al dente, according to package instructions. Drain and reserve some pasta water.
- Add the cooked rigatoni to the skillet with the sauce. Toss to coat, adding reserved pasta water if needed to loosen the sauce.
- Serve the pasta hot, topped with grated ricotta salata.
Kitchen equipment
Large SkilletGrater