My Paccheri Alla Norma: a Sicilian-inspired Delight

Ingrédients

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!

1) 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.

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

3) 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.

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

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

A detailed recipe for my profile’s BIO