Rigatoni alla Norma

Name: Rigatoni alla Norma
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g rigatoni; 2 eggplants; 500 g tomato passata; 80 g ricotta salata; 1 handful basil; 4 tbsp olive oil; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Rigatoni alla Norma hails from the sun-drenched city of Catania in Sicily, a place where culinary traditions are as robust as the volcanic soil. Named after Vincenzo Bellini's opera, "Norma," this dish typically finds its way onto tables during leisurely lunches and festive gatherings, where the locals indulge in the vibrant flavors that define their regional pride.

The dish is a symphony of textures and tastes: the rigatoni's hearty ridges cradle a rich tomato passata, while tender eggplant chunks provide a silky contrast. Shavings of ricotta salata lend a salty tang, perfectly balanced by fresh basil's aromatic lift. Each bite is a celebration of Sicilian simplicity, where every ingredient sings in harmony.

Ingredients

400 grigatoni
2eggplants
500 gtomato passata
80 gricotta salata
1 handfulbasil
4 tbspolive oil
to tastefine sea salt

Method

Fill a large pot with water and bring it to a rolling boil over high heat. Once boiling, add a generous amount of fine sea salt to the water. This will season the rigatoni as it cooks, enhancing the overall flavor of the dish.
While waiting for the water to boil, prepare the eggplants. Cut the 2 eggplants into 1-inch cubes. Heat 4 tablespoons of olive oil in a wide pan over medium-high heat. Once the oil shimmers, add the eggplant cubes in a single layer, cooking until they are golden brown and tender, about 8-10 minutes, stirring occasionally to ensure even cooking.
Once the eggplant is cooked, reduce the heat to medium and pour in the 500 g of tomato passata. Stir to combine, and let the sauce simmer gently. Taste and add fine sea salt as needed, allowing the flavors to meld together. The sauce should thicken slightly and have a rich, aromatic scent.
Add the 400 g of rigatoni to the boiling salted water. Cook the pasta until it is just shy of al dente, as it will continue to cook when combined with the sauce. Reserve a cup of the starchy pasta water before draining the rigatoni.
Transfer the drained rigatoni to the pan with the eggplant and tomato sauce. Toss everything together over low heat, adding a splash of the reserved pasta water to loosen the sauce if needed. The pasta should be well coated and glossy, with the sauce clinging to each piece.
Tear a handful of basil leaves and scatter them over the pasta, tossing gently to incorporate their fresh aroma. Grate 80 g of ricotta salata over the top, allowing its salty, creamy flavor to meld with the dish.
Serve the Rigatoni alla Norma hot, ensuring each plate has a generous portion of sauce, eggplant, and a sprinkle of ricotta salata. Enjoy the vibrant flavors that capture the essence of Catania.