Pasta alla Norma
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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