food

Rigatoni Alla Norma

This dish is filled with eggplant, cherry tomatoes, and ricotta cheese.

food

Rigatoni Alla Norma

This dish is filled with eggplant, cherry tomatoes, and ricotta cheese.

Ingredients

  • 1 pound rigatoni
  • 3 baby eggplant, cut in half
  • 1/4 cup of olive oil
  • 2 garlic cloves
  • 1 pint cherry tomatoes
  • 1 cup approx pasta water
  • Freshly shaved ricotta salata

Steps

  1. Pre-heat your broiler. Place the eggplant halves face down on a baking sheet and broil for 5-8 minutes until charred.
  2. When ready, carefully scoop out the fleshy center.
  3. Bring a large pot of salted water to a roaring boil, and cook the rigatoni until al dente.
  4. In a large saute pan, add olive oil and garlic, add tomatoes and let sizzle until the tomatoes start bursting.
  5. Add the eggplant to the tomatoes and mix well to combine.
  6. Using a strainer or a spider, carefully remove the pasta from the boiling water and place directly into the large saute pan.
  7. With a ladle or mug, start with one large cup of pasta water and add this to the saute pan as well.
  8. Using a wooden spoon, gently mix the pasta with the sauce and mix well to incorporate.