Serves 6 to 8
Pasta alla Norma is one of the best-loved Sicilian dishes. It was so popular in 19th-century Italy that it was named after Sicilian composer Bellini’s very successful opera Norma. A marriage of delicious food and great opera is a dish made in heaven as far as I’m concerned.
2 large eggplants, cut into ¾-inch cubes
2 tablespoons kosher salt
4 tablespoons olive oil, divided
3 garlic cloves, minced
2 (28-ounce) cans crushed San Marzano tomatoes
1 teaspoon red pepper flakes
¼ teaspoon dried oregano
Sea salt
1 pound rigatoni
1 cup chopped fresh basil
½ cup grated Parmesan cheese
1 cup whole-milk ricotta cheese
1 cup ricotta salata, grated
Put a large pot of salted water on the stove to boil for the pasta.
Preheat the oven to 400°F.
In a colander, toss the eggplant and the kosher salt. Set the colander in the sink and let the eggplant drain for 1 hour. Rinse the eggplant and pat dry with paper towels.
Coat a rimmed baking sheet with 2 tablespoons of the olive oil. Put the eggplant on the baking sheet and toss to coat with the oil. Spread the eggplant out in an even layer. Bake until the eggplant is browned and tender, about 25 minutes. For even cooking, stir the eggplant and turn the baking sheet once or twice during baking.
In a large skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the garlic and sauté until golden, about 3 minutes. Add the crushed tomatoes, red pepper flakes, oregano, and sea salt to taste. Bring to a boil, then reduce the heat and simmer for 10 minutes.
While the sauce is cooking, cook the rigatoni until al dente, 10 to 12 minutes. Drain the pasta and return it to the pot over low heat.
Add half of the sauce and mix well. Then add half of the eggplant, half of the basil, and the grated Parmesan cheese and toss to combine. Remove from the heat and gently stir in the ricotta.
Transfer the pasta to a platter or individual plates. Top with the remaining eggplant, sauce, basil, and the ricotta salata and serve.