My Paccheri alla Norma: A Sicilian-Inspired Delight

30 min

2 servings

This is my take on the classic Sicilian Pasta alla Norma, featuring hearty Paccheri pasta tossed with roasted eggplant, sweet cherry tomatoes, and fragrant basil. It's a vibrant, flavorful dish that's slightly adapted from the traditional recipe but just as irresistible. Let's dive in!

Servings: 2

Ingredients

1 large eggplant (~1 lb | 450g), cut into ¾-inch (2 cm) cubes
1 ½ cups (10.5 oz / 300g) cherry tomatoes, halved
2 small garlic cloves, thinly sliced
¾ cup (6 oz | 160g) Paccheri pasta
2-3 tosp olive oil
Salt and black pepper, to taste
½ cup (4 oz / 120g) crushed tomatoes or passata
Fresh basil leaves (optional, for flavor and garnish)
Grated Parmesan or Pecorino, for serving

Cooking Instructions

Roast Eggplant: Preheat oven to 350°F (180°C). Toss eggplant cubes with 2 tbsp olive oil, salt, and pepper. Roast on a baking sheet for 15 min (or air fry for 10-12 min). Set aside.

Cook Paccheri: Boil Paccheri in salted water until al dente, per package instructions. Drain, reserving ½ cup (120 ml) pasta water.

Make Sauce: Heat 1 tbsp olive oil in a skillet over medium.
Sauté garlic 1-2 min, add cherry tomatoes, and cook 10 min.
Stir in crushed tomatoes, salt, and basil; simmer 5 min.

Combine: Add roasted eggplant and Paccheri to the sauce. Toss with a splash of pasta water if needed to coat.

Serve: Plate, sprinkle with Parmesan or Pecorino, and garnish with basil. Enjoy the Sicilian vibes!

Chef's Note

This is my personal twist on Pasta alla Norma, slightly different from the traditional version but packed with flavor. Buon appetito!