Paccheri alla Norma

Paccheri alla Norma

By Rachel Zammit Cutajar

There is nothing quite as good as a classic. This tomato sauce is enhanced with fried aubergines to create this Sicilian classic and topped with ricotta salata.

Paccheri alla Norma


  • 250g paccheri rigatoni
  • 4 cloves garlic, finely chopped
  • 1 tin tomatoes
  • 1 tbsp tomato paste (kunserva)
  • Salt and pepper
  • 1 tsp sugar
  • Handful basil
  • Ricotta salata


  1. Boil the paccheri in salted water until al dente.
  2. Gently fry the garlic in olive oil until fragrant.
  3. Add the tinned tomatoes, kunserva, salt pepper and sugar and allow to simmer for 30 mins, stirring occasionally, adding water if the sauce becomes too dry. 
  4. Add the paccheri to the pan, remove from the heat and add the basil.
  5. Serve topped with ricotta salata. 

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