Rigatoni alla Norma
Eggplant, tomato, ricotta salata.
Ingredients:
- 1 lb L’Isolina Rigatoni
- 2 medium eggplants, sliced ¼ inch thick
- 2 cloves garlic
- 2 tbsp extra virgin olive oil
- 1 28oz can whole peeled tomatoes
- ¾ cup grated ricotta salata
- Fresh basil
- Salt & black pepper
Steps:
- Salt & dry eggplant: Lightly salt slices and let sit 30–60 min. Pat dry.
- Fry in olive oil until golden. Set aside.
- Make sauce: Sauté garlic, add tomatoes, simmer until thick (15–20 min).
- Cook rigatoni in salted water until al dente.
- Toss pasta with sauce, half the ricotta salata, and torn basil.
- Top with eggplant, more ricotta salata, basil, and black pepper.
Best with a glass of Nero d’Avola.