Fresh oregano





Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Baked Rigatoni alla Norma
Baked Rigatoni alla Norma
(Rigatoni al Forno alla Norma)
2 pounds eggplant, cut into 1-inch cubes
2 and 1/2 cups marinara sauce (homemade or a 24-26 ounce bottled sauce)
1 medium onion, chopped
1 cup extra virgin olive oil
1 pound cold mozzarella (salted fresh), cut into 1/2-inch cubes
1 pound dried rigatoni pasta
Toss eggplant with 2 teaspoons salt in a colander.

Drain 30 minutes.

Rinse, then squeeze out excess liquid.

Pat dry.

Preheat oven to 350?F with rack in middle.

Heat olive oil in a large heavy skillet over medium-high heat until oil shimmers.

Fry eggplant in 3 batches, stirring occasionally, until browned, about 5 minutes per batch.

Transfer with a slotted spoon to paper towels to drain.

Discard all but 2 tablespoons of olive oil from skillet.

Saute onion with 1/4 teaspoon each of salt and pepper until golden, about 8-10 minutes.

Stir in sauce and eggplant and simmer for about 5 minutes.

Cook rigatoni in a pasta pot of boiling salted water with 2 tablespoons salt for 6 quart water until 'al dente', then drain.

Stir together pasta, sauce, and half of mozzarella cheese in pot.

Transfer to a 3-quart baking dish and sprinkle with remaining mozzarella cheese.

Bake until cheese is melted and golden, about 45 minutes.

Let stand 5 minutes before serving. Makes 6 to 8 servings.
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