Rigatoni Alla Norma with Roasted Eggplant
Herbed Ricotta & Roasted Garlic Pangrattato
Cooking time
20 minutes
Servings
2/4
Calories
670 /serving
Fresh rigatoni and roasted eggplant give this beloved Sicilian pasta dish even more deliciousness. The other key component here is fresh cherry tomatoes, pan-cooked with roasted garlic and a splash of balsamic vinegar for a bright, naturally sweet sauce. Garnish each portion with dollops of herbed ricotta and toasty golden pangrattato.
We will send you:
- 280g Cherry tomatoes
- 1 Eggplant
- 14g Parsley
- 30ml Balsamic vinegar
- 15g Minced roasted garlic
- 30g Panko
- 225g Fresh rigatoni
- 30ml Vegetable demi-glace
- 60g Ricotta
Contains: Eggs, Milk, Sulphites, Wheat
You will need:
Medium pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
2 or 4 tbsp Butter
Total Fat
26 g
Saturated Fat
12 g
Sodium
740 mg
Total Carb
90 g
Sugars
10 g
Protein
22 g
Fibre
8 g
Preparation
Roast the eggplant
- Preheat the oven to 450°F.
- Medium-dice the eggplant.
- On a lined sheet pan, toss with a drizzle of oil and a generous pinch of S&P.
- Roast, stirring halfway, 16 to 18 min., until browned and tender.
Mise en place
- Meanwhile, bring a medium pot of salted water to a boil.
- Halve the tomatoes.
- Roughly chop the parsley leaves and stems.
- In a medium bowl, combine the ricotta, ½ the parsley, ⅓ of the garlic and S&P.
Boil the pasta
- Add the pasta to the pot of boiling water; stir gently to separate.
- Boil, 5 to 8 min., until al dente.
- Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Make the pangrattato
- Meanwhile, in a medium pan, heat 2 tbsp butter (double for 4 portions) on medium.
- Add the panko, ½ the remaining garlic and S&P.
- Toast, stirring often, 2 to 3 min., until browned and fragrant.
- Off the heat, add the remaining parsley.
- Transfer to a bowl. Wipe out and reserve the pan.
Make the sauce
- In the same pan, heat a generous drizzle of oil on medium-high. Add the tomatoes and S&P.
- Sauté, 4 to 6 min., until the tomatoes begin to burst. In the last min., add the remaining garlic.
- Add the vinegar and sauté, 30 sec. to 1 min., until evaporated.
- Add the demi-glace and reserved cooking water; bring to a boil. Reduce the heat to simmer and cook, stirring often, 2 to 3 min., until thickened.
Combine the pasta & serve
- To the pan of sauce, add the eggplant and pasta.
- Cook, stirring often, 1 to 2 min., until the pasta is coated and combined.
- Divide the pasta between your bowls.
- Dollop the ricotta over top.
- Garnish with the pangrattato. Bon appétit!
