Description
Pasta alla Norma is a Sicilian classic that brings the vibrant flavors of Italy to your kitchen. This comforting dish features perfectly cooked rigatoni tossed with roasted eggplant, rich tomato sauce, and topped with creamy ricotta salata. Each bite is a delightful experience that evokes memories of family gatherings and sun-soaked summers. Whether you’re hosting friends or enjoying a cozy night in, this easy-to-make recipe will impress and satisfy all palates.
Ingredients
Scale
- 12 oz rigatoni pasta
- 1 medium eggplant (about 1 lb)
- 28 oz canned San Marzano tomatoes
- 3 cloves garlic, minced
- 3 tbsp extra virgin olive oil
- 4 oz ricotta salata, crumbled
- 1 cup fresh basil leaves
- Salt, to taste
Instructions
- Prepare the eggplant: Slice into ½-inch rounds, sprinkle with salt, and let sit for 30 minutes. Rinse and pat dry.
- Cook the pasta: Boil salted water in a large pot, add rigatoni, and cook until al dente (8-10 minutes). Reserve ½ cup pasta water before draining.
- Sauté garlic and eggplant: In a large skillet, heat olive oil over medium heat. Sauté minced garlic until fragrant, then add eggplant slices. Cook until golden brown.
- Add tomato sauce: Pour in canned tomatoes. Simmer for about 10 minutes until thickened.
- Combine pasta and sauce: Add drained pasta and reserved cooking water to the skillet; mix well to coat.
- Garnish and serve: Plate the Pasta alla Norma topped with crumbled ricotta salata and fresh basil leaves.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 420
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 10mg