Have you heard of Rigatoni alla Norma? This iconic Sicilian dish boasts creamy, rich fried eggplant nestled in a flavorful pasta sauce. Switch up your home-cooked menu and give this Sicilian recipe a try. With its harmonious blend of textures and flavors, Rigatoni alla Norma promises to tantalize your taste buds and transport you to the sun-drenched shores of Italy.
Rigatoni alla Norma is a classic Italian pasta dish originating from Sicily, specifically the city of Catania. It is named after the famous opera "Norma" by Sicilian composer Vincenzo Bellini. Legend has it that the dish was created in the mid-19th century by Sicilian chef Nino Martoglio, who was so impressed by Bellini's opera that he named his culinary creation in its honor.
The dish is characterized by its combination of fried eggplant, rich tomato sauce, grated ricotta salata, garlic, and fresh basil. The eggplant is typically fried until golden brown, adding a creamy texture and depth of flavor to the dish. The tomato sauce is often made with ripe tomatoes, onions, garlic, and herbs, simmered until thick and flavorful.
This was inspired by my Eggplant Caponata, and pairs well with these stuffed artichokes! If you're looking for something equaly as saucy and delicous, you can try my Baked Pasta Bolognese. Also great with my Crispy Fried Eggplant.
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🌟 Why You'll Love this Recipe
- Full of Flavor: The combination of fried eggplant, rich tomato sauce, and salty ricotta salata creates a delicious and satisfying dish with layers of flavor.
- Authentic: This recipe is a traditional Sicilian dish, offering an authentic taste of Italian cuisine that transports you to the Mediterranean with every bite.
- Fun to Try Something New: It's an exciting way to explore new ingredients and cooking techniques, making it a great choice for adventurous home cooks looking to expand their culinary repertoire.
🥘 Ingredients
- Rigatoni: A great pasta choice due to its ridges which will hold the sauce. You can opt to use any pasta you prefer.
- Eggplant: The eggplant becomes creamy and rich when it's friend. While a pretty crucial ingredient, you could also use mushrooms or zucchini.
- Garlic
- Fresh Basil Leaves
- Tomato Sauce: You can use store-bought or homemade.
- Ricotta Salata: This one might be hard to find in your everyday market, so you can opt to use Pecorino Romano instead.
- Frying Olive Oil: Make sure to use an oil with a high smoke point. Do not use Olive Oil.
- Salt: Draws out moisture from the eggplant and enhances overall flavor.
See recipe card for quantities.
🔪 Instructions
Step 1: Prepare the Eggplant. Peel and dice the eggplant, then salt the cubes to remove moisture, rinse, and pat dry.
Step 2: Fry the Eggplant. In a pan with frying olive oil, basil leaves, and garlic, fry the eggplant cubes until golden brown in batches, then drain on paper towels.
Step 3: Cook the Pasta. Boil salted water, cook rigatoni until al dente, drain, and set aside.
Step 4: Prepare the Sauce. Simmer tomato sauce, then add half of the fried eggplant cubes.
Step 5: Combine Pasta and Sauce. Mix cooked rigatoni with the sauce and eggplant in the saucepan until evenly coated.
Step 6: Serve. Plate the rigatoni alla Norma, top with remaining fried eggplant cubes, sprinkle with grated ricotta salata, and garnish with fresh basil leaves. Enjoy your flavorful meal!
👩🏼🍳 Chef's Tip
Make sure that the eggplant is cooked to perfection.
- When frying the eggplant, make sure the oil is hot enough before adding the cubes.
- Fry the eggplant in batches, allowing each piece to develop a golden brown crust without overcrowding the pan. This ensures that the eggplant becomes tender and caramelized, adding depth and richness to the dish.
- Additionally, be generous with seasoning at each stage of the cooking process, as it helps to layer flavors and enhance the overall taste of the dish.
📖 Substitutions & Variations
- Add Mozzarella: Add slices of fresh mozzarella to the pasta just before serving.
- Spicy Variation with Chili Flakes: If you enjoy a bit of heat, add crushed red pepper flakes to the sauce or sprinkle them over the finished dish.
- Seafood Variation with Shrimp: Incorporate seafood into the dish by adding cooked shrimp to the pasta. Sauté the shrimp separately with garlic and olive oil until pink and opaque, then toss them with the pasta and sauce before serving.
🍴 Equipment
- Large pot for boiling pasta
- Large frying pan
- Baking sheet
- Paper towels
- Knife
- Cutting board
- Wooden spoon
💭 Recipe FAQs
Yes, you can bake the eggplant to reduce the oil content. Toss the eggplant cubes with olive oil, spread them on a baking sheet, and bake at 400°F (200°C) for about 20-25 minutes, or until they are tender and golden brown.
If ricotta salata is unavailable, you can substitute it with Pecorino Romano or grated Parmesan. These cheeses provide a similar salty and tangy flavor that complements the dish well.
Yes, you can prepare the components ahead of time. Cook the eggplant and make the sauce in advance, then store them separately in the refrigerator. When ready to serve, reheat the sauce and eggplant, cook the pasta, and combine everything just before serving.
🥣 Storage & Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a microwave-safe dish in the microwave or on the stovetop over low heat until warmed through. You may need to add a splash of water or extra sauce to keep the pasta from drying out.
- Freezing: Freeze in an airtight container for up to 2 months. Thaw in the refrigerator overnight before reheating.
🍷 Wine Pairing
This red wine is native to Sicily and complements the Rigatoni alla Norma with its bold flavors and rich, fruity notes. The wine's acidity and tannins balance the creamy eggplant and salty ricotta, enhancing the overall dining experience
👩🏼🍳 Top Tips
- Don't Stress About Ricotta Salata: If you can't find ricotta salata, don't worry. Substitute with Pecorino Romano or grated Parmesan for a similar salty and tangy flavor.
- Properly Salt and Drain Eggplant: Make sure to salt the eggplant cubes and let them sit for about 20 minutes. This step removes excess moisture and reduces bitterness, resulting in a better texture and flavor.
- Fry Eggplant in Batches: Fry the eggplant in small batches to avoid overcrowding the pan, ensuring that each piece becomes perfectly golden and crispy.
🌿 Related Recipes
🥗 Pairing Recommendations
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Rigatoni alla Norma
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Equipment
- Large pot for boiling pasta
- Large frying pan
- Baking sheet
- Paper towels
- Knife
- Cutting board
- Wooden spoon
Ingredients
- 1 lb rigatoni or pasta of your choice
- 1 large eggplant
- 3 garlic cloves
- basil leaves fresh
- 1 jar tomato sauce or homemade tomato sauce using onions, passata, and seasoning
- 1 cup ricotta salata grated (can sub with pecorino romano)
- Frying olive oil not extra virgin
- Salt
Instructions
Prepare the Eggplant:
- Peel the Eggplant (Optional): If you prefer the eggplant without skin, peel it first.
- Cut into Cubes: Dice the eggplant into small cubes.
- Salt and Drain: Place the eggplant cubes on a baking sheet lined with paper towels. Sprinkle with salt and let sit for about 20 minutes to draw out moisture.
- Rinse and Dry: Rinse the salted eggplant cubes thoroughly and pat them as dry as possible with paper towels.
Fry the Eggplant:
- Heat Oil: In a large frying pan, heat enough frying olive oil to cover the bottom. Add a few fresh basil leaves and the whole garlic cloves to infuse the oil with flavor.
- Fry in Batches: Once the oil is hot, fry the eggplant cubes in batches until golden brown. Set aside on a plate lined with paper towels to drain excess oil.
Prepare the Pasta:
- Boil Pasta: Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside.
Prepare the Sauce:
- Simmer Sauce: In a saucepan, simmer your tomato sauce (store-bought or homemade) for about 20 minutes. Add half of the fried eggplant cubes to the sauce and stir to combine.
Combine and Serve:
- Mix Pasta and Sauce: Add the cooked pasta directly into the saucepan with the tomato sauce and eggplant. Mix well to coat the pasta evenly.
- Add Ricotta: Stir in half of the grated ricotta salata.
- Serve: Serve the pasta on plates, topping with the remaining fried eggplant and a sprinkle of the remaining ricotta salata. Garnish with fresh basil leaves.
Video
Notes
🌡️ Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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