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Sicilian Pasta alla Norma (Rigatoni with Golden Fried Eggplant, Rich Tomato Sauce and Ricotta Salata)
Catania's operatic masterpiece: al dente rigatoni tossed in a rich, sweet tomato sauce with golden pan-fried eggplant cubes, fragrant fresh basil, and a generous snow of grated aged ricotta salata.
Prep
20 min
Cook
20 min
Total
40 min
Ingredients
4servings
- Rigatoni or penne rigate pasta350 g
- Firm eggplants, diced into 2 cm cubes500 g
- San Marzano crushed tomatoes500 g
- Garlic cloves, thinly sliced2 clove
- Extra virgin olive oil60 ml
- Salt1 tsp
Preparation Steps
1
Salt eggplant cubes, drain 15 minutes in a colander, and pat dry thoroughly with paper towels.
15 min timer
2
Heat olive oil in a skillet and fry eggplant cubes for 6-8 minutes until golden and tender; set aside.
8 min timer
3
In the same pan, sizzle garlic for 1 minute, add crushed tomatoes and salt, and simmer for 12-15 minutes until rich.
13 min timer
4
Boil pasta al dente, drain reserving some pasta water, and toss with sauce, fried eggplant, and fresh basil. Top with 60 g grated ricotta salata.
3 min timer
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Provenance & Public Domain Audit
Source: European Gastronomic Heritage / Public Domain Archives (United States Department of Agriculture (USDA) & European Culinary Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
