{"id":583,"date":"2023-06-27T23:18:44","date_gmt":"2023-06-27T23:18:44","guid":{"rendered":"https:\/\/pastagrazie.com\/?p=583"},"modified":"2023-06-27T23:18:44","modified_gmt":"2023-06-27T23:18:44","slug":"rigatoni-alla-norma","status":"publish","type":"post","link":"https:\/\/pastagrazie.com\/index.php\/2023\/06\/27\/rigatoni-alla-norma\/","title":{"rendered":"Rigatoni alla Norma"},"content":{"rendered":"\n

A classic Sicilian pasta dish made with rigatoni pasta, eggplant, tomato sauce, and ricotta salata cheese.<\/p>\n\n\n

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\n\t\t\t\t\t\"Rigatoni\n\t\t\t\t\t
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\n\t \n\t \t\n \t \t \n \t \t<\/SVG>\n\t \tPin<\/span>\n\t <\/a>\n\t <\/div>
\n\t \n\t \t\n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t <\/g>\n \t \t<\/SVG>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>\n\t\t <\/figcaption>\n\t\t\t\t<\/figure>\n\t\t\t<\/div>\n\t\t\t
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Rigatoni alla Norma<\/h2>Recipe by Owner<\/span>Course: Main<\/mark><\/span>Cuisine: Italian<\/mark><\/span>Difficulty: Medium<\/mark><\/span><\/div>
<\/span>Servings<\/span>

4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

20<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

45<\/p>minutes<\/span><\/div>

<\/span>Calories<\/span>

623<\/p>kcal<\/span><\/div>

<\/span>Cost<\/span>

10-15<\/p>$<\/span><\/div>

<\/span>Net Carbs<\/span>

85<\/p>g<\/span><\/div>

<\/span>Total time<\/span>

1<\/p>hour <\/span>

5<\/p>minutes<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • <\/span>

    1 pound rigatoni pasta
    <\/span><\/p><\/li>

  • <\/span>

    1 large eggplant, diced
    <\/span><\/p><\/li>

  • <\/span>

    4 cloves garlic, minced
    <\/span><\/p><\/li>

  • <\/span>

    1 can (28 oz) crushed tomatoes
    <\/span><\/p><\/li>

  • <\/span>

    1\/2 tsp red pepper flakes
    <\/span><\/p><\/li>

  • <\/span>

    1\/4 cup olive oil
    <\/span><\/p><\/li>

  • <\/span>

    Salt and pepper to taste
    <\/span><\/p><\/li>

  • <\/span>

    1\/2 cup ricotta salata cheese, crumbled
    <\/span><\/p><\/li>

  • <\/span>

    Fresh basil leaves for garnish<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Preheat the oven to 400\u00b0F.
      <\/li>
    • Spread the diced eggplant on a baking sheet and toss with 2 tablespoons of olive oil and a pinch of salt. <\/li>
    • Roast in the oven for 20-25 minutes, or until the eggplant is soft and golden brown.
      <\/li>
    • Cook the rigatoni according to package instructions until al dente.
      <\/li>
    • In a large skillet, heat the remaining olive oil over medium heat. <\/li>
    • Add the minced garlic and cook until fragrant, about 1 minute.
      <\/li>
    • Add the crushed tomatoes, red pepper flakes, and season with salt and pepper. <\/li>
    • Simmer for 10-15 minutes, or until the sauce has thickened.
      <\/li>
    • Add the roasted eggplant to the skillet and stir to combine with the tomato sauce.
      <\/li>
    • Drain the cooked rigatoni and add to the skillet with the sauce. <\/li>
    • Toss to coat the pasta with the sauce.
      <\/li>
    • Divide the rigatoni alla Norma among 4 plates and top with crumbled ricotta salata cheese and fresh basil leaves.<\/li><\/ul><\/div>