400 g rigatoni pasta
2 medium aubergines (eggplants)
2 tins of San Marzano Tomatoes
2 cloves garlic
4 tbsp extra virgin olive oil
A handful of fresh basil leaves
150 g ricotta salata (grated)
Salt, to taste
Black pepper, to taste
Rigatoni alla Siciliana is a traditional pasta dish from Sicily that brings together the island’s iconic flavours: fried aubergines, rich tomato sauce, fresh basil, and a generous grating of ricotta salata. It’s a simple yet hearty recipe that highlights the best of Sicilian cuisine. Perfect for family meals or dinner with friends, this dish is bursting with Mediterranean character and rustic charm.
Preparation
Wash and slice the aubergines into rounds or small cubes (about 1 cm). Sprinkle with a little salt and place them in a colander for 30 minutes to draw out excess water and bitterness. Pat dry with kitchen paper. Fry the aubergines. Heat vegetable oil in a pan and fry the aubergine slices/cubes until golden brown. Drain on paper towels to remove excess oil.
In a large pan, heat the extra virgin olive oil. Gently sauté the garlic cloves (and onion if using) until golden, then remove garlic if you prefer a milder flavour. Add the tomatoes, season with salt and pepper, and cook for 20–25 minutes over medium heat until thickened. Stir in fresh basil leaves at the end.
Bring a large pot of salted water to the boil and cook the rigatoni until al dente.Drain, reserving a little pasta water.Toss the pasta with the tomato sauce, adding a little pasta water if needed. Gently mix in half of the fried aubergines.
Plate the pasta, top with the remaining fried aubergines, and generously grate ricotta salata over each portion.
Garnish with fresh basil.
Alternative version: you can briefly bake the pasta (like pasta al forno) by layering pasta, aubergines, sauce, and ricotta salata in an oven dish, then baking at 180°C for 15–20 minutes.
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