Rigatoni alla Norma is a classic Sicilian pasta dish featuring rigatoni pasta, eggplant, tomato sauce, and ricotta salata cheese. It’s named after the opera “Norma” by Vincenzo Bellini, a Sicilian composer. As for a recipe, here’s a simplified version:
Rigatoni alla Norma Recipe
Ingredients:
- 1 pound rigatoni pasta
- 2 large eggplants, diced
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1/4 cup fresh basil leaves, torn
- 1/2 cup ricotta salata cheese, grated
- Salt and pepper to taste
- Olive oil
Instructions:
- Prepare the Eggplant:
- Sprinkle diced eggplant with salt and let sit in a colander for about 30 minutes. This helps draw out bitterness. Rinse and pat dry with paper towels.
- Cook the Pasta:
- Cook rigatoni according to package instructions in salted water until al dente. Reserve a cup of pasta water before draining.
- SautΓ© the Eggplant:
- Heat olive oil in a large skillet over medium heat. Add eggplant and cook until golden brown and softened, about 8-10 minutes. Remove from skillet and set aside.
- Make the Sauce:
- In the same skillet, add a bit more olive oil if needed. SautΓ© minced garlic until fragrant, about 1 minute. Add crushed tomatoes and season with salt and pepper. Cook for about 10-15 minutes until the sauce thickens slightly.
- Combine Pasta and Sauce:
- Add the cooked rigatoni to the skillet with the tomato sauce. Toss to coat the pasta evenly.
- Finish and Serve:
- Stir in the cooked eggplant and torn basil leaves. If the sauce is too thick, add some reserved pasta water to loosen it up.
- Serve the rigatoni alla Norma hot, garnished with grated ricotta salata cheese.
Enjoy your delicious plate of rigatoni alla Norma!
