RIGATONI - Rigatoni alla Norma
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| Rigatoni alla Norma MARIO BATALI servings: 6 easy The Chew ingredients RIGATONI ALLA NORMA | |
| 4 tablespoons | extra-virgin olive oil, (plus more) |
| 1/2 medium | red onion, (1/4-inch dice) |
| 3 cloves | garlic, (sliced) |
| 1 pinch | red chili flakes, (to taste) |
| 2 medium | eggplants, (medium dice) |
| 1 can | whole peeled San Marzano tomatoes, (28 ounces, crushed by hand) |
| 1/2 cup | fresh basil leaves, (plus more to garnish) |
| 1 teaspoons | fresh thyme leaves |
| 1 pound | rigatoni |
| 1/2 pound | ricotta salata, (coarsely grated) |
| 1/2 cup | fresh parsley leaves, (roughly chopped) |
| 1/2 cup | fresh mint leaves, (roughly chopped) |
| kosher salt | |
| freshly ground black pepper | |
step-by-step directions
Bring 6 quarts water to a boil and add 2 tablespoons salt.
In a large sauté pan, heat the olive oil until smoking. Add the onion, garlic, chili flakes and eggplant, and cook, stirring regularly until softened and lightly browned, about 10 minutes. Add the tomatoes, basil, and thyme, and bring to a simmer. Cook for 15 minutes, and season to taste with salt and pepper.
Cook the pasta according to the package directions, until al dente. Drain well and add the hot pasta into the pan with the eggplant mixture. Remove from heat. Add ricotta salata and stir to heat through.
Garnish with parsley, mint, and basil leaves. Drizzle with olive oil and serve.
Tip: add just enough sauce to "dress" the pasta. Pasta should never be over-sauced!
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