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Delicious Rigatoni alla Norma Recipe with Roasted Eggplant and Ricotta Salata Made Easy

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A comforting Sicilian pasta dish featuring roasted eggplant, bright tomato sauce, and salty ricotta salata, perfect for a quick and satisfying weeknight meal.

Ingredients

Scale
  • 2 medium eggplants (about 1.5 lbs / 700 g), cut into 1-inch cubes
  • 3 tablespoons extra virgin olive oil (for roasting)
  • Salt and freshly ground black pepper (to taste)
  • 3 tablespoons extra virgin olive oil (for sauce)
  • 4 garlic cloves, thinly sliced
  • 1 (28 oz / 800 g) can crushed San Marzano tomatoes
  • 1 teaspoon sugar
  • Salt and freshly ground black pepper (to taste)
  • 1/2 teaspoon red pepper flakes (optional)
  • Handful of fresh basil leaves, torn
  • 12 oz (340 g) rigatoni pasta
  • Salt (for pasta water)
  • 4 oz (115 g) ricotta salata, crumbled
  • Extra fresh basil leaves (optional, for garnish)
  • Grated Parmigiano-Reggiano (optional)

Instructions

  1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Cut the eggplants into 1-inch cubes. Toss with 3 tablespoons olive oil, salt, and pepper until evenly coated. Spread in a single layer on the baking sheet.
  3. Roast the eggplant for 25–30 minutes, flipping halfway, until golden brown and tender.
  4. While eggplant roasts, heat 3 tablespoons olive oil in a large skillet over medium heat. Add sliced garlic and cook for about 2 minutes until fragrant but not browned.
  5. Add crushed tomatoes, sugar, salt, pepper, and red pepper flakes if using. Simmer gently for 15–20 minutes until sauce thickens.
  6. Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions (11–13 minutes) until al dente.
  7. Reserve 1/2 cup pasta water, then drain the pasta.
  8. Add drained rigatoni to the skillet with tomato sauce. Toss gently to coat, adding reserved pasta water if sauce is too thick.
  9. Fold in the roasted eggplant cubes and mix gently.
  10. Serve hot, topped with crumbled ricotta salata, fresh basil leaves, and optional Parmigiano-Reggiano.

Notes

For a more intense roasted flavor, broil the eggplant for 2 minutes at the end, watching closely to avoid burning. Salt the eggplant before roasting and season the sauce well. Reserve pasta water to loosen the sauce if needed. Avoid overcooking pasta to keep it al dente. For vegan version, omit ricotta salata and use toasted pine nuts or nutritional yeast. Substitute gluten-free pasta for a gluten-free option.

Nutrition

Keywords: rigatoni alla norma, roasted eggplant pasta, ricotta salata, Sicilian pasta, easy pasta recipe, weeknight dinner, Italian pasta, tomato sauce pasta

Find it online: https://evabake.com/delicious-rigatoni-alla-norma-recipe-with-roasted-eggplant-and-ricotta-salata-made-easy/