Mezza Rigatoni Alla Norma Recipe
Roasted Local Eggplant, Tomato Sauce, Oregano, Pecorino Sardo
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Ingredients
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Pasta
Eggplant and Sauce
Garnish
Method
Pasta Preparation
- 1
Cook the Pasta
In a large pot of boiling salted water, add the mezza rigatoni pasta. Cook according to package instructions until al dente, usually about 10-12 minutes. Once cooked, reserve 1 cup of pasta water, then drain the pasta and set aside.
Eggplant Roasting and Sauce Making
- 2
Roast the Eggplant
Preheat your oven to 220°C (425°F). Place the diced eggplant on a baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper. Toss to coat evenly, then roast in the oven for about 20-25 minutes, or until golden and tender, flipping halfway through.
- 3
Prepare the Tomato Sauce
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the canned tomatoes, oregano, salt, and black pepper. Crush the tomatoes with a spoon and bring the sauce to a simmer. Let it cook for about 15 minutes, stirring occasionally.
- 4
Combine Eggplant and Sauce
Once the eggplant is roasted, add it to the simmering tomato sauce. Stir to combine and let it cook together for an additional 5 minutes to meld the flavors.
Combining and Serving
- 5
Combine Pasta with Sauce
Add the cooked mezza rigatoni to the skillet with the sauce and eggplant mixture. Toss to combine, adding reserved pasta water a little at a time to reach desired consistency.
- 6
Serve with Garnish
Plate the pasta and top with grated Pecorino Sardo cheese and fresh basil leaves. Serve immediately.
