Paccheri alla norma con pesto | Paccheri pasta with tomato sauce, eggplant, ricotta & pesto

Pasta alla norma is a pasta dish originally from Catania, Sicily. The original recipe is with ricotta salata, I replaced it with fresh ricotta cheese because ricotta salata is hard to find where I live. I also added the pesto for extra flavour.


serves 4


320 grams paccheri pasta

2 aubergines

3 cloves of garlic

1 teaspoon of nutmeg

olive oil

4 tablespoons pesto

4 tablespoons ricotta cheese

tomato sauceĀ 

salt and pepper


  1. Chop the aubergines into 2 cm chunks, set aside.
  2. Peel and finely slice the garlic, set aside.
  3. Heat a splash of olive oil in a large frying pan over a medium heat. Once hot add the aubergines and nutmeg.
  4. Fry until softened and golden brown, stirring occasionally.
  5. Add the sliced garlic, salt and pepper and set aside.
  6. Cook the pasta in a pan of boiling water until al dente.
  7. Drain the pasta.
  8. In a large bowl combine the pasta, tomato sauce and aubergines and toss well.
  9. Divide between your bowls and finish with a tablespoon of ricotta and pesto.

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