Rigatoni Alla Norma Recipe
Make Rigatoni Alla Norma Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sauce
Fried Eggplant
Pasta & Finish
Method
Sauce
- 1
Prepare tomatoes
If using fresh tomatoes: bring a large pot of water to a boil, score an X on bottoms of tomatoes, blanch 20–30 seconds, plunge into ice water, then peel, core and roughly chop to yield about 800 g. If using canned: crush tomatoes by hand or with a spoon and set aside.
- 2
Cook garlic and tomatoes
Heat 2 tablespoons olive oil in a wide sauté pan over medium heat. Add sliced garlic and red pepper flakes and cook 1–2 minutes until fragrant and the garlic just begins to color—do not burn. Add crushed tomatoes, 1 teaspoon salt, 1/4 teaspoon black pepper and sugar (if using). Bring to a gentle simmer, reduce heat to low and simmer uncovered, stirring occasionally, 20–25 minutes to concentrate flavors.
- 3
Finish sauce
Taste and adjust seasoning (salt, pepper). Stir in half of the torn basil (about 1/2 cup) and 1 tablespoon olive oil. Keep sauce warm on the lowest heat while you fry eggplant and cook pasta.
Fried Eggplant
- 4
Prepare eggplant
If you used the two eggplants listed under 'Sauce' for sauce (soft, not typical), use two additional medium eggplants here; total for the recipe is 2 medium eggplants for frying. Slice eggplants into 1–1.5 cm rounds or into 2 cm cubes depending on preference. Place slices in a colander, sprinkle with 1 tablespoon sea salt, and let sweat for 20–30 minutes to draw out bitterness. Rinse briefly and pat dry with paper towels.
- 5
Dust and fry
Place 1/2 cup flour in a shallow bowl and lightly dredge each eggplant piece, shaking off excess. In a heavy skillet or deep pan heat vegetable oil to 170–180°C (340–355°F). Fry eggplant in batches so pieces do not crowd: about 2–3 minutes per side until golden and tender. Use a slotted spoon to transfer to a paper towel–lined tray to drain. Sprinkle lightly with salt while hot. You should have about 350–400 g of fried eggplant pieces.
- 6
Optional lighter method
For a lighter version, roast eggplant on a rimmed baking sheet at 220°C (425°F) tossed with 2 tablespoons olive oil until golden and tender, 20–25 minutes, turning once.
Pasta & Finish
- 7
Cook pasta
Bring a large pot of salted water to a rolling boil. Add rigatoni and cook until al dente according to package instructions (usually 10–12 minutes). Reserve 1 cup (240 ml) of pasta cooking water before draining.
- 8
Combine pasta and sauce
Add the drained rigatoni directly to the warm tomato sauce along with about 1/2 cup (120 ml) of the reserved pasta water. Toss gently over low heat for 1–2 minutes so the pasta absorbs sauce and the mixture becomes glossy. If sauce seems thick, add more reserved water, a few tablespoons at a time.
- 9
Add eggplant and cheese
Fold about two-thirds of the fried eggplant pieces into the pasta and sauce so they warm through and release flavor. Reserve the remaining fried eggplant for topping. Remove from heat and stir in 1 tablespoon olive oil and most of the grated Pecorino or ricotta salata, reserving a little for serving.
- 10
Plate and garnish
Divide rigatoni among 4 plates (servings). Top each portion with the reserved fried eggplant pieces. Sprinkle with the remaining grated Pecorino or ricotta salata and garnish with whole basil leaves. Finish with a drizzle of extra-virgin olive oil and a crack of black pepper to taste.