Pasta alla Norma

ricotta salata

🥗Healthier: feta cheese

💰Cheaper: parmesan cheese

Feta provides a similar salty flavor while being more accessible.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Chop one small onion into small pieces.

Cut the ends off two medium-sized eggplants and cut them into 2-inch thick rounds, then cut the rounds in half.

Add vegetable oil to a large frying pan, enough to coat the bottom, and heat on medium.

Fry the eggplant slices in batches, keeping them in a single layer, for 3 minutes per side, seasoning with salt.

Transfer the fried eggplant to a paper towel lined plate and continue frying the rest, seasoning with salt.

Add the diced onion to the remaining oil in the pan and sauté for 5 minutes until softened.

Add two heaping teaspoons of minced garlic and sauté for 1 minute.

Pour in a 28 oz can of crushed tomatoes and stir to combine with the onion and garlic.

Season the sauce with salt, black pepper, and crushed red pepper flakes to taste, and simmer for 15 minutes.

In a large pot of boiling water, add 1 pound of rigatoni pasta and cook until al dente according to package directions, then drain.

Add the cooked pasta to the tomato sauce and stir to combine.

Add the reserved fried eggplant to the pasta and stir again to incorporate.

Add freshly chopped basil and stir one last time before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens