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Pasta alla Norma
Sicily's most beloved pasta — rigatoni with fried aubergine, tomato sauce, basil and salty ricotta salata.
Total time
70 min
Prep
40 min
Cook
30 min
Difficulty
easy
Cuisine
Italian
vegetarian
Ingredients
400grigatoni
2 largeaubergines, diced 2cm
800gcrushed tomatoes
4 clovesgarlic, sliced
1 handfulfresh basil
100gricotta salata, grated
100mlolive oil for frying
3 tbspextra virgin olive oil
Instructions
1
Salt aubergine cubes, drain 30 minutes, rinse and pat dry.
2
Fry aubergine in abundant olive oil until deep golden, drain on paper.
3
Sauté garlic in extra virgin olive oil, add tomatoes and simmer 20 minutes.
4
Cook rigatoni until al dente, drain.
5
Add fried aubergine to tomato sauce, toss with pasta.
6
Serve topped with torn basil and grated ricotta salata.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
346
Protein
10.2g
Fat
12g
Carbs
53.3g
Fiber
11.1g
Sodium
16mg
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