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Rigatoni alla Norma

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A classic Sicilian pasta dish featuring roasted eggplant, blistered cherry tomatoes, fresh basil, and a touch of cheese, tossed with hearty rigatoni.

Ingredients

Scale
  • 12 oz rigatoni pasta
  • 1 large eggplant, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 2 cloves garlic, thinly sliced
  • 1 pint cherry tomatoes (mixed red and yellow), halved
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1/2 teaspoon salt
  • Freshly ground black pepper, to taste
  • 1/4 cup chopped fresh basil
  • 1/3 cup grated ricotta salata or Parmesan cheese
  • Extra olive oil for drizzling

Instructions

  1. Preheat oven to 425°F (220°C). Toss eggplant cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, turning halfway through, until golden and tender.
  2. Meanwhile, cook the rigatoni in salted boiling water until al dente. Drain and reserve 1/2 cup of the pasta water.
  3. In a large skillet, heat a drizzle of olive oil over medium heat. Add sliced garlic and crushed red pepper flakes, cooking for 1 minute until fragrant.
  4. Add halved cherry tomatoes and a pinch of salt. Cook for 5–7 minutes, stirring occasionally, until tomatoes blister and release their juices.
  5. Stir in the roasted eggplant and reserved pasta water. Simmer the sauce for 2–3 minutes.
  6. Add the cooked rigatoni and toss to coat evenly in the sauce.
  7. Remove from heat and stir in chopped basil.
  8. Serve with a generous sprinkle of grated ricotta salata or Parmesan and an extra drizzle of olive oil if desired.

Notes

  • Ricotta salata is traditional, but Parmesan or Pecorino can also be used.
  • For a vegan version, omit the cheese or use a plant-based alternative.
  • You can salt and drain the eggplant before roasting to reduce bitterness.
  • This dish pairs wonderfully with a glass of Sicilian red wine.

Nutrition

Keywords: rigatoni alla norma, eggplant pasta, Sicilian pasta, vegetarian Italian, cherry tomato pasta, pasta alla norma

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