Rigatoni alla norma
Pasta alla Norma is one of the oldest traditional pasta dishes from Sicily. This recipe uses rigatoni, jarred whole tomatoes, eggplant and topped with grated ricotta salata cheese and basil. The origin of this Sicilian dish was named after composer Vincenzo Bellini’s opera “Norma” simply because it was his favorite dish while writing it. It is supposedly named for the opera Norma by Vincenzo Bellini.
|Prep time: 10 minutes|
|Cooking time: About 1h|
|Servings or yield: For 4 people|
|Difficulty level: Easy|
|1 liter of tomato sauce (or jarred whole tomatoes)|
|1 lb ( 450 g) of fresh or dry Rigatoni|
|1 medium eggplant, chopped|
|1 medium red onion|
|½ cup of white wine|
|2 garlic cloves|
|Handful of basil, chopped|
|6 tbsp of olive oil|
|1/4 cup of grated Parmesan|
|1 small chilli pepper (or 1 tbsp red pepper flakes)|
Pell and slice onion. Peel eggplant and cut in small cubes.
In a large sauce pan, heat olive oil on medium-high heat, add, onion, garlic, chile and fry for 3 minutes, stirring occasionally. Add eggplant, stir and cook for 3 minutes.
Add white win, let reduced. Add tomato sauce, salt and pepper to tast, basil, stir until well mixed and cover over medium for 45 minutes.
5 minutes before your sauce is done cooking, bring a pot of water to a boil, when water is boiling add salt. Add rigatoni and cook until al dente ( according to instructions on your pasta box).
Once the sauce is ready, transfer rigatoni to sauce pan, and mix.
Serve with grated Parmesan and enjoy!