Chef Nicola Corra's Rigatoni with Eggplant, Basil and Aged Ricotta
|The winning dish|
Rigatoni alla Norma con Melanzane, Basilico, Ricotta Salata
8 oz. dry rigatoni
1 eggplant, cut in 1/2-inch slices
12 oz. marinara sauce
4 oz. ricotta salata, shaved thinly
1/4 cup basil chiffonade
1 oz extra virgin olive oil Salt and black pepper
Salt the eggplant and place it in a colander for 15 minutes. Rinse the salt off the eggplant, pat dry and cut into 1/2-inch cubes.
Bring 6 quarts water to boil and add 2 tablespoons of salt. Cook the rigatoni according to package directions.
In a saute pan, heat the olive oil over medium heat and add the eggplant. Cook until tender. Add the marinara sauce and heat through. Add the pasta and toss to coat.
Top with shaved ricotta salata, basil and a drizzle of extra virgin olive oil.