Rustic Rigatoni alla Norma

Good Morning Foodies.  Some of you may recognize the Rigatoni alla Norma title from a previous blog and this is because yes, I have a current recipe for it already posted.  However, as with most other pastas (or really any dish), there can be many variations to the same recipe.  One person's penne alla vodka, or spaghetti carbonara, or veal piccata, or green pea soup will almost undoubtedly be at least a little bit different from anothers. This is the beauty of cooking.

Rigatoni alla Norma is a classic Sicilian dish and a favorite for many.  It's rustic compilation of flavors and colors make it a beautiful dish and a loved one for vegetarians especially - as eggplant is a great meat substitution.  This version is particularly different from my previous recipe because of the addition of a medley of fresh herbs and a more rustic approach to the tomato "sauce".

I still have some left in the fridge .... how wrong would it be to have pasta at 8:50am? 

Ingredients: (serves 4)
500g good quality rigatoni
4 tbsp EVOO (plus extra for drizzling)
1 medium onion (chopped)
6 garlic cloves (thickly sliced)
2 medium eggplants (cut into 1/2 inch dice)
1 (28 oz) can of San Marzano tomaotes
2 sprigs of fresh basil (plus extra for garnish)
3 sprigs fresh thyme
large handful of fresh Italian Parsley (leaves chopped)
salt and freshly ground pepper
250g fresh ricotta cheese (I use buffalo ricotta)
12 fresh mint leaves (chopped)
chili flakes - to taste
grated Parmesan for sprinkling (optional)

In a small bowl, mix together your ricotta cheese with a light drizzle of EVOO, salt and pepper.  Set aside.

In a large saute pant, heat up the EVOO until smoking.  Add your onions and garlic and cook until soft but not browned - stirring frequently - about 7 minutes.  Add your eggplant and cook, stirring often, until soft and lightly browned - about 10 minutes.  Add the tomatoes, basil, thyme and bring the mixture to a boil.  Simmer for 20 minutes and season with salt and pepper to taste.

While it is simmering, bring a large pot of salted water to a boil and cook your pasta to al dente.  Drain very well and pour the pasta into the pan with the sauce.  Add in about 1/2 of your ricotta cheese and stir.  Add in your parsley, mint, chili flakes and basil. 

Serve each plate with an extra sprinkle of herbs, a light drizzle of EVOO and about 1 tbsp of ricotta cheese.  Serve & Enjoy :)

xo Chef Natty