Paccheri and Eggplant Pasta
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.
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.