Rigatoni alla Norma
Serves 6 • Cooking Time 2 to 3 hours on Low • Slow Cooker Size: 4 to 7 Quarts
WHY THIS RECIPE WORKS: Rigatoni alla Norma is a pasta dish with a gutsy tomato sauce studded with chunks of eggplant. What is challenging when trying to keep this dish on the healthy side is cooking the eggplant without using copious amounts of oil. We tried adding the eggplant to the slow cooker without parcooking it, but we ended up with mushy, flavorless chunks of eggplant floating in our sauce. We found that a quick stint under the broiler after a toss with our aromatics was all it took to rid the eggplant of moisture and add flavor. To build the base for our sauce, we started with crushed tomatoes and added tomato sauce, which gave the sauce the right clingy consistency. For a spicy backbone, we included a generous amount of red pepper flakes. Anchovy fillets provided deep, savory flavor without unwanted fishiness. Fresh basil and olive oil added at the end rounded out the flavor of this easy sauce, and shards of ricotta salata, a slightly aged ricotta, added a salty tang. If you can’t find ricotta salata, you can substitute feta or Pecorino Romano. See the sidebar that follows the recipe.
Vegetable oil spray |
|
3 |
pounds eggplant, cut into 1-inch pieces |
6 |
garlic cloves, minced |
1½ |
tablespoons tomato paste |
1 |
tablespoon sugar |
1 |
(28-ounce) can crushed tomatoes |
1 |
(15-ounce) can tomato sauce |
6 |
anchovy fillets, rinsed and minced |
Salt and pepper |
|
¼ |
teaspoon red pepper flakes |
1 |
pound whole-wheat rigatoni |
¼ |
cup chopped fresh basil |
2 |
tablespoons extra-virgin olive oil |
3 |
ounces ricotta salata, shredded (¾ cup) |
1. Adjust oven rack 6 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil and spray with oil spray. Toss eggplant, garlic, tomato paste, and sugar together in bowl. Spread eggplant mixture evenly in prepared sheet and lightly spray with oil spray. Broil eggplant until softened and beginning to brown, 10 to 12 minutes, rotating sheet halfway through broiling; transfer to slow cooker. Stir in tomatoes, tomato sauce, anchovies, ¼ teaspoon salt, ¼ teaspoon pepper, and pepper flakes. Cover and cook until flavors meld and eggplant is tender, 2 to 3 hours on low.
2. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot. Add sauce, basil, and oil and toss to combine. Season with salt and pepper to taste and adjust consistency with reserved cooking water as needed. Sprinkle with ricotta salata and serve.
Per serving:
Cal 480
Fat 11g
Sat Fat 3g
Chol 15mg
Carb 78g
Protein 18g
Fiber 18g
Sodium 1290mg
*To reduce sodium level to 690mg, use no-salt-added tomatoes.