Rigatoni Alla Norma Recipe
Tender roasted eggplant, bell pepper, herbed tomato sauce, ricotta salata cheese
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Vegetables
Preheat your oven to 400°F (200°C). Cut the eggplant into 1-inch cubes and the bell pepper into strips. Toss both in a bowl with 2 tablespoons of olive oil, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly charred.
Cook the Pasta
While the vegetables are roasting, 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.
Make the Sauce
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add crushed tomatoes, oregano, salt, and black pepper. Simmer for 10 minutes.
Combine Everything
Add the roasted vegetables and cooked pasta to the skillet with the sauce. Mix well, adding reserved pasta water as needed to achieve desired consistency. Stir in fresh basil.
Serve
Serve the rigatoni hot, topped with crumbled ricotta salata cheese and additional fresh basil if desired.
