Rigatoni alla Norma from The Mediterranean Kitchen by Joyce Goldstein
Simple, tasty, and one of our most requested pastas. We prefer to make this with the sweeter Japanese eggplant, but it could be made with globe eggplant too. This pasta is named after Bellini’s...
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Ingredients
- freshly ground pepper
- 1½ cups Tomato Sauce
- 12 fresh basil leaves, cut into chiffonade
- 6 large black olives, pitted and-quartered
- 4 cloves garlic, finely minced
- ½ cup (or as needed) olive oil
- 4 Japanese eggplants or 1 medium globe eggplant
- Salt
- ½ pound rigatoni
- 3 tablespoons freshly grated Parmesan cheese
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