Pasta alla Norma

Pasta alla Norma

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This light, easy pasta dish comes together so easily and tastes wonderful topped with a creamy dollop of ricotta.

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Ingredients

  • 1 pound (16-ounce box) rigatoni
  • 3/4 cup extra-virgin olive oil, divided
  • 3 Italian (1 ½ pounds) eggplants, cut into 3/4-inch cubes with the skin on
  • Kosher salt
  • 2 (10-ounce) containers cherry tomatoes, halved
  • 5 cloves garlic, thinly sliced
  • 1 teaspoon fresh oregano leaves, roughly chopped
  • Pinch red pepper flakes
  • 1 cup whole milk ricotta (store-bought or homemade)

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