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Rigatoni alla Norma with Eggplant u0026amp; Ricotta Salata

Elina James
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Pasta
Cuisine Italian
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • 12 oz rigatoni pasta
  • 1 medium eggplant, diced into 1-inch cubes
  • 3 tablespoons olive oil, divided
  • Salt and black pepper, to taste
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1/4 teaspoon sugar (optional, to balance acidity)
  • 1/2 cup fresh basil leaves, chopped
  • 1/2 cup ricotta salata, grated or crumbled
  • Extra olive oil for drizzling

Instructions
 

  • Step 1: Roast Eggplant : Preheat oven to 400°F (200°C). Toss diced eggplant with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, flipping halfway, until golden and tender.
  • Step 2: Cook Pasta : Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
  • Step 3: Prepare Tomato Sauce : In a large skillet, heat 1 tablespoon olive oil over medium heat. Sauté onion for 3-4 minutes until translucent. Add garlic and cook for 1 minute. Stir in crushed tomatoes, oregano, red pepper flakes, and sugar if using. Simmer for 10-12 minutes, stirring occasionally.
  • Step 4: Combine Pasta and Sauce : Add roasted eggplant to the tomato sauce and stir gently. Toss in cooked rigatoni, adding reserved pasta water a little at a time to coat the pasta evenly. Stir in chopped basil.
  • Step 5: Finish and Serve : Transfer pasta to serving plates. Sprinkle generously with ricotta salata and drizzle with extra olive oil. Serve hot.