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Rigatoni alla Norma with Salted Ricotta

17/11/2023

Rigatoni alla Norma with Salted Ricotta is a classic of Sicilian cuisine. Here’s the recipe for a dish rich in flavor and tradition:

Ingredients

  • 400 g of rigatoni
  • 1 large eggplant
  • Olive oil for frying
  • 400 g of tomato puree or peeled tomatoes
  • Extra virgin olive oil
  • 1 clove of garlic
  • Fresh basil
  • Salt and pepper to taste
  • 200 g of salted ricotta, grated or crumbled

Preparation

  1. Cut the eggplant into cubes of about 1 cm and place them in a colander with coarse salt for about 30 minutes to remove any bitterness.

  2. Rinse the eggplant and dry them with a towel.

  3. Fry the cubes in olive oil until golden brown and set them aside on paper towels to remove excess oil.

  4. In a large pot, heat some extra virgin olive oil and sauté the garlic.

  5. Add the tomato puree and cook for about 15 minutes. Adjust with salt and pepper.

  6. Add the fried eggplant to the sauce and cook for an additional 5 minutes.

  7. Remove the garlic clove and add torn fresh basil.

  8. Cook the rigatoni in a pot with abundant salted water and cook until al dente.

  9. Drain the pasta, reserve some cooking water, and transfer the rigatoni into the pot with the eggplant sauce.

  10. Mix the pasta with the sauce, adding some of the cooking water if too thick.

Serve immediately, completing the dish with generous flakes of grated salted ricotta and garnishing with fresh basil leaves for a touch of color and aroma. Rigatoni alla Norma is a tribute to the freshness of Mediterranean flavors. Enjoy your meal!

Rigatoni alla Norma with Salted Ricotta