60 minutes
Rigatoni alla Norma is a classic Sicilian pasta dish that incorporates rigatoni pasta, rich tomato sauce, sautéed eggplant, and a garnish of grated Ricotta Salata cheese. With its fresh flavors and hearty ingredients, it's a perfect dish for both weekday meals and special occasions.
0 oz
cups
Small Italian Eggplant, Peeled and cut into 1-inch cubes
each
Cherry Tomatoes, Halved
cups
tablespoons
cups
Garlic, Minced
cloves
Italian Basil, chiffonade
tablespoons
Ricotta Salata Cheese, microplaned
cups
to taste
1. Boil Water
Bring a pot of salted water to a boil, using just enough water to cover the pasta by 1-2 inches. This will save you some time waiting for the water to boil and will also ensure that you have plenty of starch in the pasta water to help hold your emulsion. Add about two teaspoons of salt per quart of water. Once boiling, turn the heat to low and place a lid on the pot until you're ready to cook the pasta.
2. Brown the Eggplant
In a large skillet over medium- high heat, sauté the eggplant cubes in olive oil until they are browned and tender. Add a pinch of salt, remove them from the skillet and set aside.
3. Prepare the Sauce
In the same skillet, sauté garlic in olive oil until fragrant. Then stir in the tomato paste and let it caramelize slightly. Add the white wine and let it reduce until almost dry. Add the tomatoes with a pinch of salt and bring to a simmer. Cook until the tomatoes have broken down and released their liquid.
4. Cook Pasta
While the sauce is simmering, cook the pasta for about 30 seconds to a minute less than the box recommends before draining. Make sure to reserve a cup of pasta water.
5. Combine Pasta and Sauce
Add the drained pasta and a 1/4 cup of the reserved pasta water to the pan. Stir to combine, and cook for an additional 1-2 minutes, until the pasta is al dente and the sauce has reduced to coat each noodle. If the sauce is too thick, add more pasta water a tablespoon at a time until it reaches the desired consistency.
6. Add the Eggplant and Cheese
Stir the cooked eggplant into the pasta. Add more pasta water if the sauce is too thick and cook for another minute or two to heat the eggplant. Remove the pasta from the heat and add in the cheese and basil, stirring until the cheese has fully melted.
7. Season and Serve
Taste the pasta for seasoning, and adjust with salt if needed. Plate and serve, topping with more herbs, cheese, and olive oil.
Start with the best quality ingredients you can find, including ripe tomatoes, fresh basil, high-quality extra virgin olive oil, and aged ricotta salata.
Salt your eggplant slices or cubes before cooking to draw out excess moisture and bitterness, then pat it dry for concentrated flavor and better texture.
Achieve deep caramelization on the eggplant for a rich flavor, whether frying in batches or baking in a single layer for a crispy exterior and creamy interior.
Let the tomato sauce simmer slowly to develop depth of flavor, using fresh or quality canned tomatoes, crushed by hand for a rustic texture.
Combine the pasta with the sauce over low heat so the rigatoni absorbs the flavors, adding pasta water if necessary for even coating.
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