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This recipe prepared by Quattro Gastronomia Italiana chef Nicola Corra was the crowd favorite at the second installment of the Italy-America Chamber of Commerce’s Italian Cooking Show. It’s a simple recipe with big flavors, good for a weeknight meal or even to make for friends. Buon appetito!
Rigatoni alla Norma con Melanzane, Basilico, Ricotta Salata
Ingredients
Our work is funded by readers like you who make voluntary gifts because they value our work and want to see it continue. Make a contribution today to help us reach our $30,000 goal! 8 oz. dry rigatoni Salt and black pepper Preparation Salt the eggplant and place it in a colander for 15 minutes. Rinse the salt off the eggplant, pat dry and cut into 1/2-inch cubes. Bring 6 quarts water to boil and add 2 tablespoons of salt. Cook the rigatoni according to package directions. In a saute pan, heat the olive oil over medium heat and add the eggplant. Cook until tender. Add the marinara sauce and heat through. Add the pasta and toss to coat. Top with shaved ricotta salata, basil and a drizzle of extra virgin olive oil.
4 servings
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1 eggplant, cut in 1/2-inch slices
12 oz. marinara sauce
4 oz. ricotta salata, shaved thinly
1/4 cup basil chiffonade
1 oz extra virgin olive oil
