This Paccheri and Eggplant Pasta is the transformed version of Pasta Alla Norma into a simpler dish, without any oven roasting. Done in less than 30 minutes.
I don’t normally use paccheri pasta, but since I had an open package I decided to combine with these simpler version of Pasta alla Norma sauce, which is basically, a tomato sauce with eggplant and let me tell you – It was delicious!
Just so you know we are NOT roasting any eggplants in this recipe, as I preferred to grill in the skillet, which is just as delicious and quicker.
How to measure pasta per person without a scale?
The rule of thumb for pasta is always around 3 oz or 90 grams per person, some eat more. I know that my portion is around 4 oz, BUT there’s a way you can measure the right amount of pasta per person without a scale.
Simply get the bowl you are serving your pasta and put the dried pasta until it covers the bottom of your bowl. Be mindful that the cooked pasta weights more so don’t go too far or you’ll end up with so much extra pasta to eat.
Just like this:
Cooking Time
- Cooking: 35 minutes
- Preparation: 5 minutes
- Total time: 40 minutes
Servings
- 2 servings
Ingredients list
- 1 tin of chopped tomatoes
- 1 eggplant, sliced in cubes
- 3 tablespoons olive oil
- 1/2 onion, chopped
- 2 garlic cloves, thinly sliced
- 9 oz paccheri pasta
- Salt and pepper to taste
- Parmesan and basil for garnish, optional
How to make Paccheri and Eggplant Pasta
- Boil pasta according to package instructions. Be mindful that paccheri is a hard pasta, so it may take between 10 to 15 minutes to reach al dente texture.
- To a large skillet over high heat, add 2 tablespoons of olive oil and toss eggplant pieces until browned, for aout 5 minutes.
- Add the remaining 1 tablespoon of olive oil to the skillet, add onion and garlic and cook until fragrant for 1 minute.
- Pour chopped tomatoes, add salt and pepper to taste, cook, covered, for 15 to 20 minutes. Add a splash of water if needed. See notes for perfect tomato sauce*
- Once the tomato sauce is ready, serve on top of cooked paccheri and garnish with fresh grated parmesan cheese and basil leaves.
Notes
- You can enhance the flavor by adding a pinch of red pepper flakes for a subtle kick.
- If your tomato sauce is too biter, add some sugar and mix to reduce acidity.
- Pasta alla Norma is a versatile dish; you can adjust the thickness of the sauce or pasta quantity according to your preference.
FAQs
What is paccheri made of?
Paccheri is made from durum wheat semolina and water, just like many other traditional Italian pasta varieties.
can you put eggplant in pasta?
Yes, you can definitely put eggplant in pasta! Eggplant is a versatile and delicious ingredient that pairs well with pasta. It adds a unique flavor and a delightful texture to pasta dishes. One popular Italian pasta dish that features eggplant is “Pasta alla Norma,” which combines eggplant, tomatoes, and pasta for a flavorful and satisfying meal. You can also incorporate eggplant into other pasta recipes of your choice, whether you prefer to sauté, roast, or grill it before combining it with your favorite pasta and sauce.
Who long to cook paccheri pasta?
Always refer to the package for cooking time, but paccheri is often a hard pasta, and cooking time takes between 10 to 15 minutes to reach al dente texture.
What’s the difference between cannelloni and paccheri?
The main difference between cannelloni and paccheri is their shape and usage. Cannelloni are cylindrical and used for stuffed, baked dishes, while paccheri are wide, tubular pasta often used in sauce-based recipes.
The Story of Pasta alla Norma
Pasta alla Norma is a classic Italian pasta dish that originated in Sicily, named in honor of the famous opera “Norma” by Vincenzo Bellini. Its roots trace back to the mid-19th century when a Sicilian playwright, Nino Martoglio, first tasted this extraordinary combination of flavors and praised it with the opera’s name. Today, Pasta alla Norma is celebrated not only for its rich history but also for its delicious blend of ingredients.
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Paccheri and Eggplant Pasta
Ingredients
- 1 tin (14 oz) chopped tomatoes
- 2 eggplant cubed
- 3 tbsp olive oil extra virgin
- 2 garlic cloves thinly sliced
- 9 oz paccheri pasta
- salt and pepper to taste
- parmesan and basil for garnish, optional
Instructions
- Boil pasta according to package instructions. Be mindful that paccheri is a hard pasta, so it may take between 10 to 15 minutes to reach al dente texture.
- To a large skillet over high heat, add 2 tablespoons of olive oil and toss eggplant pieces until browned, for about 5 minutes.
- Add the remaining 1 tablespoon of olive oil to the skillet, add onion and garlic and cook until fragrant for 1 minute.
- Pour chopped tomatoes, add salt and pepper to taste, cook, covered, for 15 to 20 minutes. Add a splash of water if needed. See notes for perfect tomato sauce*
- Once the tomato sauce is ready, serve on top of cooked paccheri and garnish with fresh grated parmesan cheese and basil leaves.
Notes
- You can enhance the flavor by adding a pinch of red pepper flakes for a subtle kick.
- If your tomato sauce is too biter, add some sugar and mix to reduce acidity.
- Pasta alla Norma is a versatile dish; you can adjust the thickness of the sauce or pasta quantity according to your preference.
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