Matt Xiaxiang
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Main dishesRigatoni alla norma
Posted: 12/10/2024Updated: 12/10/2024
Fried aubergine in a rich tomato sauce, topped with tangy ricotta salata for this traditional Sicilian dish.
Ingredients
Servings
- 2 medium Aubergines
- 500 grams Ripe San Marzano tomatoes
- 1 small Brown onion
- 3 cloves Garlic
- 1 handful Fresh basil
- 100 grams Ricotta salata
- 0 Olive oil
- 2 teaspoons Salt
- 2 teaspoons Ground black pepper
- 400 grams Rigatoni
Instructions
- Cut the aubergine into either small cubes or thin slices depending on your preferences. Sprinkle salt onto the cut aubergine and allow to rest while you prepare the other ingredients.
- Finely mince the garlic and finely dice the brown onion. Separate the basil stems and leaves and roughly chop the leaves. Slice the tomatoes as well.
- Pat the aubergine pieces dry while heating a generous amount of olive oil in a large frying pan over medium heat.
- Fry the aubergine in batches until golden and soft, about 8–10 minutes. Remove and drain on paper towels. Lightly season with salt.
- While frying the aubergine, heat a different pan with a tablespoon of olive oil on medium heat. Once hot, add the basil stems along with the diced brown onion. Allow to cook for 2-3 minutes.
- Remove the basil stems and add the garlic and fry for another minute until fragrant. Pour in the sliced tomatoes and lightly crush until a thin sauce has formed.
- Start to cook the pasta. Once al dente, add the pasta to the tomato sauce. Allow the pasta to finish cooking in the sauce. Retain leftover pasta water in case your sauce becomes too dry.
- Add the chopped basil leaves and mix in. Pour in most of fried eggplant and carefully incorporate into the sauce. Turn off the heat.
- Grate in the ricotta salata and stir to combine and the cheese has melted.
- Serve immediately and top with the remaining fried aubergine. Garnish with additional grated ricotta salata and fresh basil.
My notes
Cooking tips
- Cutting the aubergine: It's important to cut the aubergine into small cubes or thin slices as this will allow the aubergine to cook quickly throughout with the best texture.
- Salting the aubergine before cooking: This helps to draw out excess moisture and bitterness.
- Fry the aubergine in olive oil: Frying aubergine in olive oil adds flavour and helps achieve a golden, crispy texture while reducing bitterness. Olive oil also enhances the dish’s overall richness.
- Adding sugar: Add a touch of sugar to balance acidity.
Alternative ingredients
- Feta contributes a bolder tanginess with a soft, grainy texture, while grated Parmesan and Pecorino Romano provide rich, nutty flavours with a hard, granular texture that adds depth.
- Canned plum tomatoes can also be used instead of ripe tomatoes. Add a pinch of sugar to balance the acidity of the canned tomatoes.
Storage instructions
Allow the pasta to cool to room temperature before storing it to prevent condensation, which can make it soggy.
- Refrigeration: If possible, store the pasta and sauce separately in airtight containers. This helps maintain the pasta’s texture and prevents it from absorbing too much sauce. Store in the fridge for up to 3-4 days.
- Freezing: It can be frozen for up to 2 months. However, it's best to freeze the sauce separately from the pasta to maintain quality.
Re-heating instructions
If re-heating from frozen, ensure it has fully defrosted whether that is overnight in the fridge out in the microwave on the defrost setting.
- Microwave: To quickly re-heat, heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating. Adjust the time depending on the microwave's power and portion size.
- Stove: For best results, re-heat the pasta and sauce in a pan over low heat. Add a splash of water or broth to loosen the sauce and prevent sticking.
Nutrition and dietary facts
(Per serving) Calories: 423kcal (19%), Protein: 13.1g (22%), Fat: 18g (23%), Saturated fat: 4.7g (31%), Carbohydrates: 46g (17%), Sugars: 8.2g (33%), Fibre: 6.5g (22%)
Note: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.