PASTA ALLA NORMA La vera ricetta originale siciliana

ricotta salata

🥗Healthier: feta cheese

💰Cheaper: parmesan cheese

Feta provides a similar tangy flavor at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier while vegetable oil is more economical.

eggplant

🥗Healthier: zucchini

💰Cheaper: bell peppers

Zucchini offers a similar texture and is often less expensive.

tomato sauce

🥗Healthier: homemade tomato puree

💰Cheaper: canned tomatoes

Canned tomatoes can be more affordable and still flavorful.

Cut the ends off the eggplants, slice them into rounds about 2 cm thick, and then cut them into cubes.

Place the eggplant cubes in a colander and sprinkle with coarse salt to draw out moisture; let sit for about 30 minutes.

Rinse the eggplant well and dry thoroughly with paper towels.

Cut the ripe tomatoes in half, removing the stem end, and set aside.

Grate the well-aged ricotta salata using a grater to achieve a julienne texture.

Heat extra virgin olive oil in a pot and add minced garlic; sauté until fragrant.

Add the halved tomatoes and cook for about 30 minutes, adding basil leaves, a pinch of salt, and freshly grated black pepper.

Fry the rinsed and dried eggplant cubes in hot oil at 180 degrees Celsius until golden brown; drain on paper towels.

Pass the cooked tomato mixture through a food mill to remove seeds and obtain a smooth sauce, ensuring to recover all the pulp.

In boiling salted water, cook the rigatoni pasta until al dente; drain and reserve some cooking water.

Add the tomato sauce to a skillet, incorporate half of the fried eggplant, and a bit of pasta cooking water; simmer for about 5 minutes to combine flavors.

Add the drained pasta to the skillet and toss to combine everything over high heat, adding more cooking water if necessary.

Finish by adding the grated ricotta salata to the pasta in the skillet, mixing well to combine.

Plate the pasta, adding more fried eggplant on top, a sprinkle of fresh basil, more grated ricotta salata, and a drizzle of extra virgin olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens