Rigatoni Alla Norma Recipe
roasted eggplant, basil, ricotta salata
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Roast the Eggplant
Preheat the oven to 400°F (200°C). Cut the eggplants into 1-inch cubes, toss them in olive oil, and spread them on a baking sheet. Roast for 25-30 minutes, or until golden and tender.
- 2
Cook the Pasta
In a large pot of salted boiling water, cook the rigatoni according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- 3
Prepare the Sauce
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté until fragrant. Add the crushed tomatoes, salt, and black pepper. Simmer for 10 minutes.
- 4
Combine Ingredients
Add the roasted eggplant and cooked rigatoni to the sauce. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
- 5
Serve
Remove from heat and stir in the fresh basil. Top with crumbled ricotta salata and additional basil leaves. Serve hot.