Rigatoni alla Norma — eggplant, passata, and cheese! Full recipe in the video.#cookingwithtucci

Rigatoni alla Norma | A Sicilian Classic with Eggplant, Tomato & Cheese

This dish is a celebration of simple Sicilian flavours — golden fried eggplant, rich tomato passata, fresh basil, and melting cheese. Rigatoni alla Norma is rustic, hearty, and pure comfort in a bowl.

Ingredients (for 2 pax):
• 220g rigatoni
• 1 eggplant (cubed and fried or pan-seared)
• 750ml passata
• 30g mozzarella (cubed or shredded)
• 10g grated Parmesan cheese
• Fresh basil leaves
• Olive oil and salt to taste

Simmer the passata with fried eggplant, toss in the rigatoni, and finish with cheese and basil. A southern classic, always satisfying.

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the most creamy riatonia lenorma. Let’s start from our eggplant. Let’s remove the top part as well as the bottom part. And now let’s cut it into small square. Couple of cm each side. And let’s deep fry our eggplant until nice and golden. In the meantime, in another pan, let’s put extra virgin olive oil, a clove of garlic. And once our garlic is nice and golden, let’s simply remove it. Go inside with pata. Adjust with salt. Add a tiny bit of water and let it cook for about 5 to 10 minutes until it’s ready. Once our eggplants are nice and golden, let’s remove it from the oil and let’s put it in a paper to dry the excess of oil. Just like that. While we waiting for our sauce, I like to put some fresh basil on top. They start to take all the flavors. Once our sauce is ready, let’s go inside with our riatoni and make sure to cook the pasta dent. Let it cook for about 1 minute. Go inside with the eggplant and keep some just to garnish the plate and let it cook for another minute. And while the pasta is still hot, go inside with a handful of mozzarella and tiny bit of Parmesan cheese. Once your cheese is nice and melted, let’s now put in a plate. And there you go. That’s how you make your riatoni alanorma. Enjoy.