My Paccheri Alla Norma: a Sicilian-inspired Delight

• totale tijd: 42 minutes

Ingrediënten

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!

Ingredients (Serves 2):

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 tbsp 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

Instructies

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!

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