Rigatoni Alla Siciliana
Indulge in the vibrant flavors of Sicily with this Rigatoni alla Siciliana, a comforting Italian pasta dish that combines tender rigatoni with a rich, slow-simmered eggplant and tomato sauce. Made with golden sautéed eggplant, fragrant garlic, fresh basil, and topped with a generous grating of ricotta salata cheese, this recipe delivers a perfect balance of creamy, savory, and tangy elements. The addition of chili flakes provides an optional touch of heat, making it customizable for any palate. Perfect for a hearty weeknight dinner or a special gathering, this 40-minute meal is a delicious way to enjoy authentic Sicilian cuisine. Serve it piping hot and watch it disappear in no time!
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Recipe Information
Ingredients
- 400 g Rigatoni pasta
- 2 medium Eggplant
- 4 tbsp Extra-virgin olive oil
- 3 Garlic cloves
- 800 g Canned crushed tomatoes
- 2 tbsp Tomato paste
- 10 Fresh basil leaves
- 2 tsp Salt
- 1 tsp Black pepper
- 100 g Ricotta salata cheese
- 0.5 tsp Chili flakes (optional)
Instructions
Begin by preparing the eggplant. Wash and dice the eggplants into 1.5 cm cubes.
Place the diced eggplant in a colander, sprinkle generously with salt, and let it sit for 20 minutes to draw out excess moisture and bitterness.
While the eggplant rests, bring a large pot of salted water to a boil for the pasta.
Rinse the eggplant thoroughly under cold water to remove the salt, then pat dry with paper towels.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add half of the eggplant and sauté until golden and tender, about 5-7 minutes. Remove the eggplant and set aside, then sauté the remaining half with an additional 2 tablespoons of olive oil.
Using the same skillet, lower the heat and add the minced garlic. Sauté for 1 minute until fragrant (be careful not to burn).
Stir in the crushed tomatoes, tomato paste, and chili flakes (if using). Simmer for 10 minutes, stirring occasionally.
Add the sautéed eggplant back into the skillet and mix well. Simmer for another 10 minutes to allow the flavors to meld.
Season the sauce with salt and black pepper to taste. Tear the fresh basil leaves and fold them into the sauce.
Cook the rigatoni in boiling salted water according to the package instructions, until al dente. Reserve 1 cup of the pasta cooking water, then drain the rigatoni.
Add the cooked pasta to the skillet with the sauce. Stir until the rigatoni is evenly coated, adding a splash of the reserved pasta water if the sauce is too thick.
Divide the pasta among serving plates and grate the ricotta salata cheese generously on top.
Serve immediately, garnished with additional basil leaves if desired.
Nutrition Facts
Calories |
504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.1 g | 28% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 1841 mg | 80% | |
| Total Carbohydrate | 62.6 g | 23% | |
| Dietary Fiber | 13.3 g | 47% | |
| Total Sugars | 19.6 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1266 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
