Rigatoni alla Norma (Eggplant Sauce)

Rigatoni alla Norma (Eggplant Sauce) is a traditional vegetarian pasta dish of roasted eggplant tossed with tomato sauce and topped with ricotta. Roasted eggplant brings a flavor-rich, full body essence to tomato sauce, perfected with the light, creaminess of ricotta. It’s so delicious that you’ll think you’re in Italy (sorry!).
5 from 2 votes
Total Time: 55 minutes
Prep Time: 20 minutes
Cook Time: 35 minutes
Servings4
Course Evening
Cuisine Italian

ingredients
 

ROASTED EGGPLANT
TOMATO SAUCE
  • 2 tbsp Olive Oil (OO)
  • ¼ Yellow Onion, chopped
  • 2 cloves Garlic, minced
  • ¼ tbsp Jalapeno, minced
  • 28 oz Crushed San Marzano Tomatoes
  • 1 tbsp Tomato Paste
  • 2 leaves Fresh Basil, torn
  • ¼ cup Fresh Parsley, chopped
  • 1 tbsp Capers, drained
RIGATONI
  • 1 tbsp Salt
  • 1 lb Rigatoni (GF: gluten free rigatoni)
  • ½ cup Parmesan (V: dairy free parmesan)
  • 1 dollop Ricotta, per dish
(P.S. USE THIS AS A CHECK LIST!)

    Instructions
     

    • This eggplant is about to get roasted. Bring 4-5 qt. water to boil. Preheat oven to 400 degrees F. Cut eggplant into ½ in. chunks and toss with OO and S&P (mix quickly; eggplant absorbs oil in seconds). Spread eggplant on baking tray and roast for 35 min. until browned and tender, mixing once after ~20 min.
    • It’s chop time! Meanwhile, chop onion and parsley, mince garlic and jalapeño, tear basil (don’t chop; tearing preserves flavor), and drain capers. Heat 2 tbsp. OO over med-high heat in a pot. Add chopped onion and cook for 4-5 min. until browned. Add minced garlic and jalapeno, sauteing for 1 min. more (until fragrant).
    • It’s all about the sauce. Reduce heat to low (avoids splattering) and add crushed tomatoes, tomato paste, basil, and half of chopped parsley. Season with S&P and mix. Bring sauce to a light boil over med-high heat and once there, cover with lid (leave a crack for steam!) and let simmer over med-low heat until eggplant is done.
    • Calling all hungry bellies to the dinner table! Add 1 tbsp. salt and rigatoni to boiling water, cook until al dente, and strain. Remove eggplant from oven and gently add to sauce, along with capers. Serve immediately over rigatoni and top with shaved parmesan, remaining parsley, and a spoonful of ricotta.

    Notes & Tips

    • Shh! Top secret: Eggplants are claustrophobic.  Give your eggplant some space on the baking tray to allow for proper roasting. If the eggplant is overcrowded, you will end up with (gasp!) mush.

      XO,

      over the spoon

      Did you make this recipe?

      Tag @imoverthespoon on Instagram and hashtag it #imoverthespoon

      Share This post
      5 1 vote
      Article Rating
      Subscribe
      Notify of
      guest
      2 Comments
      Oldest
      Newest Most Voted
      Inline Feedbacks
      View all comments
      Brittany
      Brittany
      2 years ago

      I need this in my life! Uhhhh

      Katerina Hillios
      Katerina Hillios
      2 years ago

      5 stars
      Holyyyyy 🤩🤩🤩 I know what I’m making next date night in!

      Welcome!

      to over the spoon!

      Your cooking companion in bringing simple + scrumptious meals to your table that everyone will love — with a lot of learning + fun along the way!

      GET THE LATEST RECIPES + TIPS RIGHT TO YOUR INBOX!
      What they say
      looking for something?
      what's on the menu today?
      Morning
      evening
      Afternoon
      APPETIZERS
      Happy Hour
      have a dish on your mind?
      you might also enjoy:

      Rigatoni alla Carbonara

      Evening

      Braised Short Rib Ragu with Pappardelle

      Evening

      Shrimp Scampi with Cauliflower & Parmesan Orzo

      Evening

      get the latest to your inbox!

      Never Miss A Recipe

      get the latest to your inbox!

      Never Miss A Recipe