Paccheri alla Norma 2.0

Name: Paccheri alla Norma 2.0
Total time: 3600 s
Yield: Serves 4 servings
Ingredients: 10.5 oz paccheri pasta (300 grams); 2 long eggplants; 2 cups rustic tomato purée (500 ml); Garlic; Basil; Extra virgin olive oil; Salt; Ricotta salata cheese; Peanut oil for frying

Ilovecookingathome @ilovecookingathome

Verona

A classic of Sicilian cuisine with a modern twist. I can assure you the flavor is just as delicious as ever—a true specialty!

Ilovecookingathome @ilovecookingathome

Verona

A classic of Sicilian cuisine with a modern twist. I can assure you the flavor is just as delicious as ever—a true specialty!

Saved

Ingredients

1 hour

Serves 4 servings

10.5 ozpaccheri pasta (300 grams)
2long eggplants
2 cupsrustic tomato purée (500 ml)
Garlic
Basil
Extra virgin olive oil
Salt
Ricotta salata cheese
Peanut oil for frying

Saved

Steps

1 hour

1

Slice the eggplants into 1/4-inch (about 0.5 cm) rounds and sprinkle with coarse salt to draw out bitterness. Rinse, then cut some of the slices into small cubes. Heat peanut oil to 340°F (170°C) and fry the eggplant in batches, keeping the rounds and cubes separate. Drain and pat dry on paper towels.
2

In a skillet, heat some olive oil, add halved garlic cloves, and pour in the tomato purée. Add basil and a pinch of salt (not too much, since the ricotta salata is salty). Let the sauce simmer and thicken slightly, then remove the garlic.
3

Cook the paccheri in boiling salted water, drain, and toss with a drizzle of olive oil.
4

Spoon a layer of tomato sauce onto each plate. Mix the remaining sauce with grated ricotta salata and the fried eggplant cubes. Stand the paccheri upright on the plate and fill each with the sauced mixture. Top with the fried eggplant rounds, more grated ricotta salata, a basil leaf, and serve immediately.