Rigatoni Alla Norma.

…with parmesan instead of ricotta

Eggplants are in their peak season, and I’m taking full advantage of it!

This Rigatoni Alla Norma is perfection in a pot.

Sautéed eggplant with a flavorful tomato basil marinara is truly a match made in heaven. And then you add the rigatoni, and no words.

If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.

Rigatoni Alla Norma.

  • 2 tablespoons plus 1/4 cup olive oil
  • 2 small eggplant, chopped into cubes
  • 2 cups tomato purée or 4 pounds fresh tomatoes, seeded, and diced
  • 1/4 cup fresh basil, chopped
  • 1/2 white onion, finely chopped
  • 1 clove garlic, minced
  • salt and ground black pepper to taste
  • 1/2 pound rigatoni
  • additional fresh basil
  • parmesan
  1. In a large saucepan over medium heat, heat 2 tablespoons of the olive oil, and then add eggplant, and sautée until soft and tender.

  2. In a separate saucepan, heat 1/4 cup of olive oil over medium heat, and add in tomato purée (or fresh tomatoes) and basil. Add in chopped onion, garlic, and salt, and pepper. Cook until basil has wilted, and onion is translucent. Stir in sautéed eggplant. Cook sauce until all ingredients are well incorporated.

  3. Meanwhile, cook rigatoni until al dente in salted, boiling water. Drain, but preserve 1/4 cup of pasta water, and whisk into sauce. Add rigatoni to sauce, and stir gently until pasta is fully coated in sauce. Serve with fresh basil and parmesan, and enjoy!

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