Rigatoni alla Norma

Name: Rigatoni alla Norma
Yield: Serves 4 servings
Ingredients: 12 ounces rigatoni (about 330 grams); 2 eggplants; 3 cups canned whole peeled tomatoes or crushed tomatoes (about 700 grams); 7 ounces ricotta salata cheese (about 200 grams); as needed Extra-virgin olive oil,; Fresh basil; 2 garlic cloves; Salt; Black pepper; Vegetable oil for frying

Francesca Casa @_cucina_di_casa

Bagheria (Pa)

A traditional Sicilian recipe.

Francesca Casa @_cucina_di_casa

Bagheria (Pa)

A traditional Sicilian recipe.

Saved

Ingredients

Serves 4 servings

12 ouncesrigatoni (about 330 grams)
2eggplants
3 cupscanned whole peeled tomatoes or crushed tomatoes (about 700 grams)
7 ouncesricotta salata cheese (about 200 grams)
as neededExtra-virgin olive oil,
Fresh basil
2garlic cloves
Salt
Black pepper
Vegetable oil for frying

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Steps

1

Clean and cut the eggplants into cubes, then sprinkle them with salt and let them drain for 1 hour.
2

In a skillet, sauté the garlic in plenty of extra-virgin olive oil. Add the tomatoes, some basil, salt, and pepper, and cook for 30 minutes.
3

Fry the eggplant cubes in plenty of hot vegetable oil until golden.
4

Bring a large pot of salted water to a boil. Cook the rigatoni until al dente, then drain. Toss the pasta with the tomato sauce, some of the fried eggplant, basil, and a generous grating of ricotta salata. Mix well.
5

Serve topped with more fried eggplant, basil, and ricotta salata.