Rigatoni alla Norma
The secret to this authentic yet simple Sicilian dish is to start with our high quality sauce that’s loaded with pieces of tomato, garlic and fresh basil. Then cook the eggplant until it’s very tender so it almost melts into the sauce. A dollop of ricotta and a sprinkle of fresh basil are the perfect accent that make this dish fresh and decadent at the same time.
Ingredients
1 tablespoon olive oil
1 large sweet onion, cut in half and sliced (about 2 cups)
1 medium eggplant (about 3/4 pound), cut into 3/4-inch pieces (about 5 cups)
2 cloves garlic, chopped
0.25 teaspoon salt
0.125 teaspoon ground black pepper
1.25 cups Prego® Farmers' Market Classic Marinara Sauce
4 ounces (about 1 1/2 cups) rigatoni pasta, cooked and drained (about 2 1/2 cups cooked)
0.25 cup ricotta cheese
1 tablespoon fresh basil leaves cut into thin strips
1 large sweet onion, cut in half and sliced (about 2 cups)
1 medium eggplant (about 3/4 pound), cut into 3/4-inch pieces (about 5 cups)
2 cloves garlic, chopped
0.25 teaspoon salt
0.125 teaspoon ground black pepper
1.25 cups Prego® Farmers' Market Classic Marinara Sauce
4 ounces (about 1 1/2 cups) rigatoni pasta, cooked and drained (about 2 1/2 cups cooked)
0.25 cup ricotta cheese
1 tablespoon fresh basil leaves cut into thin strips
Instructions
Heat the oil in a 10-inch nonstick skillet over medium heat. Add the onion and cook for 5 minutes, stirring occasionally. Add the eggplant, garlic, salt and black pepper and cook for 5 minutes or until the vegetables are very tender, stirring occasionally.
Stir in the sauce and cook for 5 minutes, stirring occasionally. Season to taste. Pour into a medium bowl. Add the rigatoni and toss to coat. Top with the cheese and basil.
Stir in the sauce and cook for 5 minutes, stirring occasionally. Season to taste. Pour into a medium bowl. Add the rigatoni and toss to coat. Top with the cheese and basil.
Rigatoni alla Norma
The secret to this authentic yet simple Sicilian dish is to start with our high quality sauce that’s loaded with pieces of tomato, garlic and fresh basil. Then cook the eggplant unt...
Directions
Print
Heat the oil in a 10-inch nonstick skillet over medium heat. Add the onion and cook for 5 minutes, stirring occasionally. Add the eggplant, garlic, salt and black pepper and cook for 5 minutes or until the vegetables are very tender, stirring occasionally.
Stir in the sauce and cook for 5 minutes, stirring occasionally. Season to taste. Pour into a medium bowl. Add the rigatoni and toss to coat. Top with the cheese and basil.
Ingredients
1 tablespoon olive oil
1 large sweet onion, cut in half and sliced (about 2 cups)
1 medium eggplant (about 3/4 pound), cut into 3/4-inch pieces (about 5 cups)
2 cloves garlic, chopped
0.25 teaspoon salt
0.125 teaspoon ground black pepper
1.25 cups Prego® Farmers' Market Classic Marinara Sauce
4 ounces (about 1 1/2 cups) rigatoni pasta, cooked and drained (about 2 1/2 cups cooked)
0.25 cup ricotta cheese
1 tablespoon fresh basil leaves cut into thin strips
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