Rigatoni alla Norma
A classic Sicilian pasta dish featuring tender, golden-fried eggplant and a rich tomato-basil sauce, tossed with rigatoni and finished with sharp, salty ricotta salata. This hearty vegetarian meal is a true taste of Southern Italy.
For 4 servings
5 steps. 40 minutes total.
- 1
Step 1
- a.Prepare the Eggplant
- b.Trim the eggplant and cut it into 1-inch (2.5 cm) cubes.
- c.Place the cubes in a colander, sprinkle generously with coarse sea salt, and toss to coat.
- d.Let the eggplant sit in the colander in the sink for 30-60 minutes to draw out excess moisture and any bitterness.
- e.Rinse the eggplant cubes thoroughly under cold running water to remove the salt. Pat them completely dry with paper towels or a clean kitchen towel. This step is crucial for crispy, non-greasy results.
- 2
Step 2
- a.Fry the Eggplant
- b.In a large, heavy-bottomed skillet or Dutch oven, heat the 240ml (1 cup) of olive oil over medium-high heat until it shimmers (about 180°C / 350°F).
- c.Working in 2-3 batches to avoid overcrowding the pan, carefully add the eggplant cubes to the hot oil.
- d.Fry for 5-7 minutes, turning occasionally, until all sides are deep golden brown and the inside is tender.
- e.Use a slotted spoon to transfer the fried eggplant to a plate lined with paper towels to drain excess oil.
- 3
Step 3
- a.Make the Tomato Sauce
- b.Carefully pour out all but 2 tablespoons of the frying oil from the skillet. Reduce the heat to medium.
- c.Add the sliced garlic and red pepper flakes (if using) and cook for about 30-60 seconds until fragrant, being careful not to burn the garlic.
- d.Pour in the canned tomatoes, crushing them with the back of a spoon. Add the sugar, 1.5 tsp salt, and black pepper.
- e.Bring the sauce to a simmer, then reduce the heat to low. Let it gently bubble for 15-20 minutes, stirring occasionally, until it has thickened.
- f.Tear most of the fresh basil leaves and stir them into the sauce during the last 2 minutes of cooking.
- 4
Step 4
- a.Cook the Pasta
- b.While the sauce is simmering, bring a large pot of water to a rolling boil. Add a generous amount of salt (about 1-2 tablespoons).
- c.Add the rigatoni and cook according to package instructions until al dente (firm to the bite).
- d.Before draining, reserve about 1 cup (240 ml) of the starchy pasta water.
- 5
Step 5
- a.Combine and Serve
- b.Drain the cooked pasta and add it directly to the skillet with the tomato sauce.
- c.Add about three-quarters of the fried eggplant and toss everything together over low heat until the pasta is well-coated.
- d.If the sauce seems too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
- e.Serve the pasta immediately, divided among four bowls. Top each serving with the remaining fried eggplant, a generous grating of ricotta salata, and a few fresh basil leaves for garnish.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't skip salting the eggplant; it's essential for removing bitterness and preventing it from absorbing too much oil.
- 2Ensure the eggplant is completely dry before frying to achieve a beautiful golden-brown color and prevent dangerous oil splattering.
- 3Fry the eggplant in batches. Overcrowding the pan will lower the oil temperature, causing the eggplant to steam and become soggy.
- 4Reserving pasta water is a classic Italian technique. The starchy water helps the sauce emulsify and cling perfectly to the pasta.
- 5Use high-quality canned tomatoes, like San Marzano, for a sauce with superior natural sweetness and flavor.
- 6For the best flavor and texture, buy a block of ricotta salata and grate it yourself just before serving.
Adapt it for your goals.
Healthier
For a lighter version, toss the eggplant cubes with 2-3 tablespoons of olive oil and roast them on a baking sheet at 200°C (400°F) for 20-25 minutes, until golden and tender, instead of frying.
Pasta ChoicePasta Choice
If you don't have rigatoni, this sauce works beautifully with other robust pasta shapes like penne, ziti, or casarecce.
SpicierSpicier
Increase the amount of red pepper flakes to 1 teaspoon or add a fresh chopped chili along with the garlic for a fiery kick.
VeganVegan
To make this dish vegan, simply substitute the ricotta salata with a high-quality vegan parmesan or a sprinkle of nutritional yeast and toasted breadcrumbs.
Why this is on our healthy list.
Rich in Antioxidants
Tomatoes are an excellent source of lycopene, a powerful antioxidant linked to reducing the risk of heart disease and certain cancers. Cooking tomatoes, as in this sauce, increases the bioavailability of lycopene.
Good Source of Fiber
Eggplant is high in dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness, which can assist with weight management.
Contains Healthy Fats
This recipe uses olive oil, a cornerstone of the Mediterranean diet. It is rich in monounsaturated fats, which are known to support heart health by helping to lower 'bad' LDL cholesterol levels.
Frequently asked questions
A typical serving has approximately 650-750 calories, primarily from the pasta, the olive oil used for frying the eggplant, and the cheese. The exact number can vary based on ingredient amounts and preparation methods.