Rigatoni alla Norma | Classic Sicilian Taste
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30 min
Quick
Sezamo
O rețetă emblematică din Sicilia: paste rigatoni învăluite într-un sos bogat de roșii cu vinete rumenite aurii, busuioc proaspăt și ricotta cremoasă.
Ingredients
Preparation method
Preparing the eggplants and sauce
Wash the eggplants, cut them into cubes of about 2 cm, and sprinkle with a little salt. Leave them for 10-15 minutes on a paper towel to remove excess moisture.
In a large pan, heat 3 tablespoons of extra virgin olive oil over medium-high heat. Add the eggplant cubes and brown them evenly for 8-10 minutes until golden and tender. Transfer them to a plate lined with paper towels.
In the same pan, add the remaining olive oil and thinly sliced garlic cloves. Sauté the garlic for 1 minute until fragrant, taking care not to burn it. Pour in the peeled tomatoes, crushing them lightly with a fork, season with salt and ground black pepper, and simmer the sauce over low heat for 15-20 minutes until nicely reduced.
Chef's tip
For an even more aromatic sauce, tear the basil leaves by hand instead of cutting them with a knife to preserve all their essential oils.
Reserving the pasta cooking water is the secret to perfectly combined Italian sauces: the starch in the water helps the sauce cling smoothly to the surface of the pasta.
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15 min
Under an hour
