Rigatoni alla Norma

Rossella Rago and Nonna Michelina ( U_Zia_Michelina ) are making Rigatoni alla Norma (Pasta with fried Eggplant) , a traditional dish from Sicily with pasta, fried eggplant, tomato sauce and ricotta salata.

1 Lb - Rigatoni, 28 Oz -  Crushed peeled tomatoes, 2 - Medium eggplant, 4 Cloves garlic, 2 Leaves basil, Ricotta salata, Extra Virgin olive oil, frying oil, Salt & pepper.
 
Cut the eggplant into round slices 1/2 thick. Do not remove the peel. Deep fry the eggplants slices in oil. Once finished remove excess oil with paper towel.
In a saucepan add EV olive oil and garlic. Once the garlic turns blonde add the crushed tomatoes and the basil. Salt and pepper to taste. Cook for 15 minutes. 
 
Cut the fried eggplants into strips about 1 inch wide and add to the sauce. Cook for an additional 10 mins.
Cook the rigatoni al dente and add to the sauce pan. Toss in the sauce for 2 mins. Serve and garnish with Ricotta Salata.
 

Receive More Stories Like This In Your Inbox

SPONSORED

Recommended

To Your Health: Salute Rucola!

I stopped by the local farmer’s market this weekend and found myself in front of a beautiful basket of freshly picked arugula. Memories of a...

Pasta con le sarde

A traditional Sicilian pasta recipe which I absolutely adore is pasta con le sarde - pasta with sardines. If you have a keen eye though, you’ll...

Feeding Italy for millennia: the history of ancient grains

Greeks and Romans offered spelt to the Gods, Aztecs considered chia seeds worthy of tributes, and farro is noted in the Old Testament. Today,...

Mary Taylor Simeti, grande dame of Sicilian culinary culture

“Sicilian novels and memoirs that speak of food are more important to me than cookbooks,” says Mary Taylor Simeti, a grande dame of the vibrant...

Italy’s summer favorite: spaghetti con le vongole

With the arrival of summer in Italy, it’s definitely time to think about the pasta recipes that are celebrated during this holiday season. My all...

Weekly in Italian

Recent Issues