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Rigatoni alla Norma

Rigatoni alla Norma

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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.

serves 2 people

Ingredients

cost per recipe: $5.67

The price is determined by the national average.

  • 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

  • 1/4

    teaspoon salt

  • 1/8

    teaspoon ground black pepper

  • 1 1/4

    cups Prego® Classic Marinara Italian Sauce

  • 1/4

    cup ricotta cheese

  • 1

    tablespoon fresh basil leaves cut into thin strips

  • 4

    ounces (about 1 1/2 cups) rigatoni pasta, cooked and drained (about 2 1/2 cups cooked)

view nutrition info

How to Make It

Step 1

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.

Step 2

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.

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Made With
Prego® Classic Marinara Italian Sauce

Prego® Classic Marinara Italian Sauce

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