Paccheri alla Norma

A classic Sicilian pasta dish, Paccheri alla Norma features tender fried eggplant, a rich tomato sauce, and creamy ricotta salata, all beautifully balanced with fresh basil. Perfect for a comforting yet elegant meal!

Course Main

Cuisine Italian

Prep Time 30

Cook Time 30

Total Time 1

Servings Servings

Calories 601kcal

Author Meghan Birnbaum

Equipment

Large pot for boiling pasta
Large frying pan for frying eggplant
Saucepan for making sauce
Baking sheet
Paper towels
Knife
Cutting board
Wooden spoon

Ingredients

For the pasta and sauce:

1 lb paccheri or pasta of your choice
3 cloves garlic minced
1 medium yellow onion finely diced
28 oz can of whole peeled tomatoes or two 14 oz cans
2 tablespoons extra virgin olive oil
1 teaspoon sugar optional, to balance acidity
Basil leaves fresh
1 cup ricotta salata grated (or substitute with pecorino romano)
Salt to taste

For frying the eggplant:

1 large eggplant diced into ¼-inch cubes
1-1 ½ Cups Oil enough for a ½-inch depth in the pan
3-4 fresh basil leaves
2 whole garlic cloves crushed
Salt for salting the eggplant

Get Recipe Ingredients

Instructions

Prepare the eggplant: Peel the eggplant if desired, then dice into small cubes. Arrange the cubes on a paper towel-lined baking sheet, sprinkle with salt, and let sit for 20 minutes. This process helps draw out excess moisture and bitterness. Rinse the cubes thoroughly to remove the salt, then pat them completely dry with paper towels. This step is crucial—if the eggplant is not dried well, it will absorb oil like a sponge when fried, resulting in greasy eggplant.
Fry the eggplant: Pour 1–1 ½ cups of frying oil into a large frying pan to create a shallow layer about ½ inch deep. Heat the oil over medium heat. Add 3–4 fresh basil leaves and 2 whole garlic cloves to the oil. When the garlic and basil start to sizzle, add the diced eggplant in a single layer, being careful not to overcrowd the pan. Fry the eggplant cubes in batches until golden brown on all sides, about 3–5 minutes per batch. Remove the fried eggplant and place it on a paper towel-lined plate to drain excess oil. If you plan to use the same pan for the sauce, clean it thoroughly after frying to remove any leftover oil.
Make the sauce: Heat 2 tablespoons of olive oil in a large saucepan or frying pan over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for 1 minute, stirring to prevent burning. Stir in the 28 oz can of whole peeled tomatoes (or two 14 oz cans), breaking them up with a spoon. Let the sauce simmer for 20 minutes, stirring occasionally, until thickened. If needed, add sugar to balance the acidity. Season with salt to taste, and stir in fresh basil leaves at the end for added flavor.
Boil the pasta: Bring a large pot of salted water to a boil. Cook the paccheri or your pasta of choice according to the package instructions until al dente. Drain the pasta and set it aside.
Combine and serve: Toss the cooked pasta with the tomato sauce in a large serving bowl or pan, ensuring the pasta is evenly coated. Stir in half of the fried eggplant and half of the grated ricotta salata. Serve the pasta topped with the remaining fried eggplant, the remaining ricotta salata, and fresh basil leaves for garnish.

Video

Notes

Tomatoes: Use a 28 oz can of whole peeled tomatoes, or substitute with two 14 oz cans if that’s what you have on hand.
Oil Estimate: Approximately 1–1 ½ cups of oil should create a ½-inch depth in a standard frying pan. Adjust the amount slightly based on the size of your pan.
Dry the Eggplant Thoroughly: Proper drying is essential to prevent the eggplant from soaking up too much oil.

Nutrition