
Sicilian Family Recipes: Pasta Edition "Paccheri alla Norma".
Rosario MarottaShare
A classic from Catania, Pasta alla Norma is a celebration of Sicilian eggplant and tomatoes, perfectly paired with Paccheri’s ridged surface for maximum sauce cling.
Paccheri alla Norma: Step-by-Step with Photos
Ingredients
- 500g Pastificio Lenato Paccheri
- 2 medium eggplants, cubed
- 3 cups ripe tomatoes, diced (or 1 can San Marzano tomatoes)
- 2 garlic cloves, minced
- 1/4 cup Sicilian olive oil
- 1/2 cup ricotta salata, grated
- Fresh basil leaves
- Salt and pepper
Step 1: Salt and Drain Eggplant
Sprinkle cubed eggplant with salt and let drain in a colander for 30 minutes, then rinse and pat dry.
Sprinkle cubed eggplant with salt and let drain in a colander for 30 minutes, then rinse and pat dry.

Step 2: Fry the Eggplant
Fry the eggplant cubes in olive oil until golden and set aside.
Fry the eggplant cubes in olive oil until golden and set aside.

Step 3: Make the Tomato Sauce
Sauté garlic in olive oil, add tomatoes, salt, and pepper. Simmer for 15 minutes.
Sauté garlic in olive oil, add tomatoes, salt, and pepper. Simmer for 15 minutes.

Step 4: Cook the Paccheri
Cook Paccheri in salted boiling water until al dente.
Cook Paccheri in salted boiling water until al dente.

Step 5: Combine Pasta, Sauce & Eggplant
Toss the cooked Paccheri with tomato sauce and fried eggplant.
Toss the cooked Paccheri with tomato sauce and fried eggplant.

Step 6: Plate and Serve
Top with grated ricotta salata and fresh basil. Serve immediately.
Top with grated ricotta salata and fresh basil. Serve immediately.
Chef’s Tip:
Paccheri’s thick, ridged shape is perfect for hearty sauces—don’t be shy with the eggplant!
Paccheri’s thick, ridged shape is perfect for hearty sauces—don’t be shy with the eggplant!
Rosario Marotta