Rigatoni 'a La Norma' Recipe
heirloom tomatoes, eggplant, ricotta salata, oregano
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Eggplant
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced eggplant, season with salt and pepper, and sauté for about 5-7 minutes until golden and tender. Remove from the skillet and set aside.
Make the Tomato Sauce
In the same skillet, add another tablespoon of olive oil and minced garlic. Sauté for 1 minute until fragrant. Add the heirloom tomatoes and dried oregano, cooking for about 10-15 minutes until the tomatoes break down into a sauce. Season with salt and pepper.
Cook the Rigatoni
Meanwhile, bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
Combine and Serve
Add the cooked rigatoni and sautéed eggplant to the tomato sauce, tossing to combine. If needed, add some reserved pasta water to loosen the sauce. Serve topped with grated ricotta salata cheese and a drizzle of olive oil.