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Rigatoni Alla Norma Recipe

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This recipe for Rigatoni Alla Norma is from Mason Orshoski's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 oz rigatoni pasta
2 Tbsp olive oil
1 medium onion, sliced
4 garlic cloves, sliced
1 large eggplant (11⁄4 lb), cut into 3⁄4-in. chunks
1⁄4 tsp each salt and pepper
1 can (28 oz) diced roasted tomatoes
1⁄2 cup torn fresh basil leaves, plus more for garnish
1⁄2 cup ricotta cheese
Directions:
Directions:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs.
2. Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add onion and garlic; sauté 2 minutes. Add eggplant, salt, pepper; cook 5 minutes or until eggplant starts to brown.
3. Add tomatoes and their juices, cover and cook 3 minutes or until eggplant is tender. Add to drained pasta along with basil. Top each serving with a couple of Tbsp of ricotta; garnish with more basil.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
18 mins.
Personal Notes:
Personal Notes:
Per serving: 543 cal, 18 g pro, 90 g car, 8 g fiber, 12 g fat (4 g sat fat), 16 mg chol, 669 mg sod

 

 

 

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