Rigatoni alla Norma (Sicilian Eggplant Pasta)
Rigatoni alla norma is a classic pasta dish from the south of Italy. It's easy to make and perfect for weeknights where you're looking for a filling but light meal.
Servings 2
Ingredients
- 2 medium eggplants, see notes
- 3 tablespoons extra virgin olive oil, plus extra for the sauce
- 2 garlic cloves
- 2 cups diced tomatoes, alternatively passata or marinara
- salt, to taste
- black pepper, to taste
- 1 bunch fresh basil
- 3 ounces rigatoni, uncooked
- cured cheese, to serve (traditionally ricotta salata, but Parmigiano works as well)
Instructions
- Rinse and dry the eggplants. Trim the ends, cut them into long slices, then into small cubes.
- Heat the olive oil in a large pan over medium heat. Add the eggplant cubes, lightly season with salt, and cook until golden brown and tender. Stir occasionally.
- Once the eggplants are done, remove them from the pan and place them on a plate lined with paper towels to absorb excess oil.
- In the same pan, add a drizzle of olive oil. Make a cut into the unpeeled garlic cloves and sauté them until golden and fragrant, then remove.
- Add the diced tomatoes, salt, and black pepper. Stir, cover, and let simmer on low heat for about 20 minutes total. Add a splash of water if needed. Around the 15-minute mark, stir in the fried eggplant and most of the fresh basil leaves, and let simmer for 5 more minutes.
- Meanwhile, bring a pot of salted water to a boil and cook the rigatoni according to package instructions until al dente.
- Mix the cooked pasta into the pan with the sauce, then add plenty of grated cheese and a few fresh basil leaves. Serve and enjoy.
Notes
- Penne or ziti also work well (any tube-shaped pasta that can catch the sauce and eggplant pieces). Don’t use fettuccini, spaghetti, or similar.
- If you can find them, purple and white eggplants such as Grafitti, Sicilian, or Rosa Bianca are great options (they’re sweet and not as bitter).
- You can use unseasoned diced tomatoes, (homemade) passata, or marinara.
- Don't overcrowd the pan when frying the eggplants. Fry in batches if needed, so they fry and don't just steam.
- You can either leave the garlic whole and remove it from the sauce before adding the eggplant, or peel and mince it and leave it in the dish.
- Add a splash of pasta water when mixing the pasta with the sauce if it is too thick.
- Traditional Pasta alla Norma uses ricotta salata (a salty and crumbly cheese). Parmesan cheese is a good substitute.
Nutrition
Calories: 557kcal | Carbohydrates: 71g | Protein: 16g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 11mg | Sodium: 575mg | Potassium: 1642mg | Fiber: 18g | Sugar: 23g | Vitamin A: 706IU | Vitamin C: 34mg | Calcium: 248mg | Iron: 4mg
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
