Rigatoni alla Norma with Eggplant and Basil
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30 min
Quick
Sezamo
O rețetă clasică din bucătăria siciliană: paste rigatoni învăluite într-un sos bogat de roșii dulci, cuburi fragede de vinete rumenite, busuioc proaspăt și parmezan ras fin. Un deliciu mediteranean gata în 30 de minute!
Ingredients
Preparation method
Preparing the eggplants
Wash the eggplants and cut them into approximately 2 cm cubes. Sprinkle the eggplant cubes with a little salt and leave them on a paper towel for 10 minutes to remove excess moisture.
Heat half of the olive oil in a spacious pan and brown the eggplant cubes over medium-high heat for 8-10 minutes, until golden and tender. Remove them onto a plate lined with a paper towel.
Preparing the sauce and boiling the pasta
In the same pan, add the remaining olive oil and the finely chopped garlic cloves. Sauté the garlic for 1 minute over low heat, taking care not to burn it, then pour in the canned chopped tomatoes.
Chef's tip
For an authentic Sicilian flavor, you can use finely grated salted ricotta (ricotta salata) instead of Parmesan.
Do not peel the eggplants; the skin retains a pleasant texture and adds extra color and flavor to the dish.
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55 min
Under an hour
