Wednesday, November 6, 2002
Bite with Belkys: Rigatoni Alla Norma
Looking for a new pasta recipe that's tasty -- and most important -- easy to make? We've got it...
The Chef: Giancarla Bodoni
1311 Washington Avenue
Miami Beach, FL
1 Box Rigatoni
1 Medium size eggplant
2 large cans of whole canned tomatoes
1/4 cup olive oil
2 cloves garlic
1 medium onion
red pepper flakes
1 1/2 tsp. salt
1 tsp. sugar
1 bunch fresh basil
3 cups of fresh mozzarrella
Begin by preparing the tomato sauce. To do that, add the diced onion and smashed garlic cloves to cold olive oil. Hot oil will sear the garlic and let the flavor out. Now turn the burner on and saute the onion and garlic until it's softened. Next squeeze in the canned tomatoes, red pepper flakes, the salt and sugar. Allow to simmer over medium heat for 30 minutes.
In the meantime, make your pasta and set it aside.
Now, it's time to make the eggplant, by slicing it up lengthwise, then cubing it, then frying it in hot oil. Once the eggplant is brown, which doesn't take long, remove the pieces from the oil.
Now it's time to mix it all together, by adding your rigatoni to the sauce, adding the fresh mozzarrella cheese, the fried eggplant and some fresh basil.