Rigatoni alla Norma

Name: Rigatoni alla Norma
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 8 oz. fresh mozzarella, cut into 1/2-inch pieces; 1 1/4 lb. eggplant, cut into 1/2-inch pieces; 1/4 cup plus 2 tablespoons olive oil, divided; 1 large shallot, finely chopped; 4 cloves garlic, pressed; 1/4 tsp. red pepper flakes; 1 c. marinara sauce; 1 14.5-ounce can petite diced tomatoes; 1 tbsp. vegetable bouillon base (we used Better Than Bouillon); 12 oz. rigatoni; 1 Parmesan cheese rind (any you have is great), plus grated Parmesan for serving; 1/2 c. basil leaves, torn

It's a pasta party!

By Kate MerkerPublished: Aug 14, 2024

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mike garten

Yields:

4 serving(s)

Total Time:

45 mins

Cal/Serv:

764

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Even Nonna would approve of the shortcuts and tricks we use in this comforting eggplant pasta recipe. The rigatoni cooks right in the sauce along with a Parm rind, which avoids the need for an extra pot and deepens the savory flavor. Folding in frozen pieces of mozzarella at the end ensures that the cheese stays intact rather than melting into a stringy mess.

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Ingredients

8 oz.
fresh mozzarella, cut into 1/2-inch pieces
1 1/4 lb.
eggplant, cut into 1/2-inch pieces
1/4
cup plus 2 tablespoons olive oil, divided
1
large shallot, finely chopped
4
cloves garlic, pressed
1/4 tsp.
red pepper flakes
1 cup
marinara sauce
1
14.5-ounce can petite diced tomatoes
1 Tbsp.
vegetable bouillon base (we used Better Than Bouillon)
12 oz.
rigatoni
1
Parmesan cheese rind (any you have is great), plus grated Parmesan for serving
1/2 cup
basil leaves, torn

Directions

1. Step 1Freeze mozzarella until firm, at least 10 minutes. Meanwhile, heat oven to 425°F. On large rimmed baking sheet, toss eggplant with 1/4 cup oil. Roast 15 minutes. Toss and continue roasting until golden brown and tender, 15 to 18 minutes more.
2. Step 2Meanwhile, in large Dutch oven, heat remaining 2 tablespoons oil and shallot on medium and cook, stirring occasionally, until sizzling, 2 minutes. Stir in garlic and red pepper flakes. Add marinara, tomatoes (and their juices), bouillon base, and 3 cups water, then stir in pasta and bring to a boil.
3. Step 3Stir in Parmesan rind and simmer vigorously, stirring frequently, until pasta is al dente, 12 to 15 minutes.
4. Step 4Remove Parmesan rind, fold eggplant and mozzarella into pasta, and serve topped with basil and grated Parmesan if desired.

NUTRITIONAL INFORMATION (per serving): About 764 calories, 36 g fat (11.5 g saturated), 41 mg cholesterol, 1,150 mg sodium, 85 g carbohydrate, 10 g fiber, 15.5 g sugar (2 g added sugar), 25 g protein

Did you make this recipe? Comment below!