Rigatoni con Basilico, Melanzane e Ricotta

Written By R U H L

01 June 2026

Rigatoni con basilico, melanzane e ricotta is a creamy version of the classic Sicilian dish Rigatoni alla Norma of rigatoni with a tomato sauce, fried eggplant, fresh basil, and grated ricotta salata cheese. The name is a tribute to the opera "Norma," comparing it to a masterpiece. Key ingredients are a simple tomato sauce, fried or roasted eggplant, and grated salty, firm ricotta salata cheese, which is distinct from fresh ricotta. 

Total time -
About 30 minutes


INGREDIENTS -

Serves 4 to 6

Medium whole eggplant
Extra virgin oil olive
I pound rigatoni
Fresh Basil
Fresh ricotta
Maldon salt and black peppercorns
1 can (28 ounces/800 grams) whole San Marzano tomatoes
2 tbsp extra-virgin olive oil
1 small finely chopped white onion
2 cloves minced garlic
A handful of fresh chopped herbs - basil, parsley, oregano
Salt and freshly ground black pepper to taste
Pinch of red pepper flakes


PREPARATION -

  • Place skillet at about 7 of 10 on a gas stove, with olive oil

  • Peel eggplant and cube into about one inch pieces

  • Add onions and cook until translucent, and eggplant is carmelized

  • Add garlic and red pepper flakes, heating for about a minute until fragrant (do not brown)

  • Pour contents of canned tomatoes (including liquid), and add herbs

  • Bring to simmer then reduce heat and cover for about 10 - 15 minutes

  • Let stand while preparing pasta

  • Boil pasta water with 1 - 2 tablespoons of table salt

  • Transfer pasta into sauce pan, retaining pasta water to refresh sauce prior to serving if necessary.

  • Add a generous dollop of ricotta, drizzle of olive oil, and fresh basil


NOTES -

  • Select a small, firm eggplant - peeling is optional, but is preferred for this creamy version of Rigatoni all Norma. The traditional recipe maintains skins on sautéed eggplant coins.

  • Traditional Rigatoni Alla Norma is garnished with grated firm, salty ricotta salata cheese, which is distinct from fresh ricotta. 

  • Fresh ricotta can be added to the sauce, rather than as a garnish.

  • Using whole tomatoes is preferred over diced for their richer, sweeter flavor as they are less processed than diced

  • The liquid from canned tomatoes contains intense flavor and can be reduced to create a more robust, deep-flavored sauce. Although eliminating excess liquid reduces cooking time significantly.


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