Rigatoni Alla Norma with Fried Eggplant

Rigatoni alla Norma is a beloved Sicilian pasta dish, combining rich tomato sauce, tender eggplant, and savory ricotta salata. This version showcases crispy fried eggplant with perfectly cooked rigatoni, offering a delightful texture contrast. The deep flavors of the Mediterranean are brought to life with a simple yet robust tomato sauce. Finished with fresh basil and a generous sprinkling of ricotta salata, this dish offers a comforting experience with a touch of elegance. Enjoy this authentic taste of Italy with every bite.

Ingredients

• 1 lb rigatoni pasta
• 1 medium eggplant, sliced
• 2 cups tomato sauce
• 1/2 cup ricotta salata cheese, grated
• 1/4 cup fresh basil, chopped
• 3 tbsp olive oil

Instructions

1. Bring a large pot of water to a boil and salt it generously. Cook the rigatoni according to the package instructions until al dente, then drain.
2. In a large skillet, heat the olive oil over medium-high heat. Add the eggplant slices and fry until both sides are golden and crispy. Remove the eggplant from the skillet and set aside on paper towels to drain excess oil.
3. Using the same skillet, reduce heat to medium. Pour in the tomato sauce and warm through, stirring occasionally.
4. Add the drained rigatoni to the tomato sauce, stirring to combine and heating together for about 2-3 minutes.
5. To serve, arrange the pasta on plates, top with fried eggplant slices, sprinkle with grated ricotta salata and chopped basil.

Keywords: Rigatoni, Fried Eggplant, Tomato Sauce, Ricotta Salata, Basil

Spice Rack: Basil

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