Rigatoni Alla Norma
A classic recipe that I love. It’s incredibly simple and not much different than other Norma recipes you’ll find online — however I do love to load mine up with fresh basil and i’ll let it wilt down into the sauce along with some chunky pieces of sweated onion.
The more eggplant the better in my opinion. If you want the best out of this dish, be sure to mix the eggplant in at the end — and do it gently.
Ingredients
1 (28oz) can whole tomatoes
4 Japanese eggplant, cut into rounds about 1 inch thick
6 cloves garlic, smashed
½ yellow onion, quartered
1 tbsp tomato paste
Pinch chili flake
Pinch baking soda (to neutralize the acidity of the tomatoes)
2 handfuls picked fresh basil (about 3 cups)
Pecorino Toscano or Romano
Olive oil
Salt + freshly ground black pepper
Instructions
Warm about a half cup of olive oil in a saucier or stainless pan over medium heat. Once hot, add the eggplant rounds and gently fry on one side until golden brown. Flip and repeat until both sides are evenly browned and tender. Work in batches if needed, and transfer the cooked eggplant to a tray to rest. Season lightly with salt.
Bring a pot of salted water to a boil and cook your pasta until al dente while you start the sauce.
In the same pan you cooked the eggplant, add a bit more olive oil if needed, then add the garlic and onion. Cook over medium heat until soft and fragrant but not browned. Stir in the tomato paste and cook gently for about 3 minutes, letting it deepen in color. Add the chili flake and canned tomatoes, plus a splash of water to loosen the sauce (crushing the tomatoes as they cook). Simmer and reduce by about a third until slightly thickened. Add the baking soda to mellow the acidity, then fold in the basil and a pinch of salt.
Once the pasta is ready, transfer it directly into the sauce along with a few spoonfuls of pasta water. Toss well and taste for seasoning.
Finally, add the eggplant back into the pan and mix gently to coat, being careful not to break the pieces. To plate, spoon the pasta onto a plate or bowl and finish with generous shavings of cheese — I like using a peeler for wide, thin strips — and a good crack of black pepper.
Enjoy.