Rigatoni alla Norma
Fried eggplants, fruity tomato sauce and salty Ricotta salata bring Sicily's summer to your plate.
- Preparation
- 20 min
- Cook/bake time
- 25 min
- Total
- 45 min
- Difficulty
- Easy
- Calories
The Sicilian classic from Catania features golden brown fried eggplants meeting an aromatic tomato sauce with basil, crowned with shaved Ricotta salata. The dish is said to be named after Bellini's opera Norma, making it a true masterpiece. It is hearty, fruity and vegetarian. Rigatoni hold the sauce perfectly in their tubes.
Step-by-step instructions
- 1
Salt the eggplants
Salt the eggplant cubes and let them draw water for 15 minutes, then pat them dry. This way they will not become bitter when frying and will absorb significantly less oil.
- 2
Fry the eggplants
Fry them in plenty of hot olive oil in batches until golden brown and soft. Let them drain on paper towels afterwards.
- 3
Tomato sauce
Sauté the garlic in oil in the same pot, add the tomatoes and season with a pinch of sugar, salt and pepper. Let everything simmer down until thick for 12 to 15 minutes and let the basil stems simmer along, as they provide a lot of flavor.
- 4
Cook the pasta
Cook the Rigatoni al dente, save some pasta water and drain them.
- 5
Combine
Add the fried eggplants and the pasta to the sauce and toss everything with a little pasta water. Fold in the basil leaves and serve with plenty of shaved Ricotta salata.
Our best tips
- Salt and pat the eggplants dry before frying, as this significantly reduces bitterness and oil absorption.
