A classic Sicilian pasta dish made with rigatoni pasta, eggplant, tomato sauce, and ricotta salata cheese.
Rigatoni alla Norma
Course: MainCuisine: ItalianDifficulty: MediumServings
4
servingsPrep time
20
minutesCooking time
45
minutesCalories
623
kcalCost
10-15
$Net Carbs
85
gTotal time
1
hour5
minutesIngredients
1 pound rigatoni pasta
1 large eggplant, diced
4 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1/2 tsp red pepper flakes
1/4 cup olive oil
Salt and pepper to taste
1/2 cup ricotta salata cheese, crumbled
Fresh basil leaves for garnish
Directions
- Preheat the oven to 400°F.
- Spread the diced eggplant on a baking sheet and toss with 2 tablespoons of olive oil and a pinch of salt.
- Roast in the oven for 20-25 minutes, or until the eggplant is soft and golden brown.
- Cook the rigatoni according to package instructions until al dente.
- In a large skillet, heat the remaining olive oil over medium heat.
- Add the minced garlic and cook until fragrant, about 1 minute.
- Add the crushed tomatoes, red pepper flakes, and season with salt and pepper.
- Simmer for 10-15 minutes, or until the sauce has thickened.
- Add the roasted eggplant to the skillet and stir to combine with the tomato sauce.
- Drain the cooked rigatoni and add to the skillet with the sauce.
- Toss to coat the pasta with the sauce.
- Divide the rigatoni alla Norma among 4 plates and top with crumbled ricotta salata cheese and fresh basil leaves.
