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Frankie prepares a popular Sicilian dish – rigatoni alla norma.
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INGREDIENTS
1 lb. rigatoni
3 baby eggplant, cut in half
¼ cup of olive oil
2 garlic cloves
1 pint cherry tomatoes
1 cup approx pasta water
freshly shaved ricotta salata
RECIPE
Pre-heat your broiler. Place the eggplant halves face down on a baking sheet. And broil for 5-8 minutes until charred.
When ready, carefully scoop out the fleshy center.
Bring a large pot of salted water to a roaring boil, and cook the rigatoni until al dente.
In a large saute pan, add olive oil and garlic, add tomatoes and let sizzle until the tomatoes start bursting.
Add the eggplant to the tomatoes and mix well to combine.
Using a strainer or a spider, carefully remove the pasta from the boiling water and place directly into the large saute pan.
With a ladle or mug, start with one large cup of pasta water and add this to the saute pan as well. Using a wooden spoon, gently mix the pasta with the sauce and mix well to incorporate.
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