Paccheri Siciliana Recipe
Paccheri with fresh tomato sauce, fried eggplant, and fresh mozzarella.
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Ingredients
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Pasta
Tomato Sauce
Fried Eggplant
Toppings
Method
Cooking Pasta
- 1
Cook the Paccheri
Bring a large pot of salted water to a boil. Add the paccheri pasta and cook according to package instructions until al dente, usually around 12-15 minutes. Stir occasionally to prevent sticking.
Making Tomato Sauce
- 2
Prepare the Tomato Sauce
In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the whole garlic cloves and sauté for 1-2 minutes until fragrant. Chop the fresh tomatoes and add them to the pan along with 1 teaspoon of salt. Cook for about 15-20 minutes, stirring occasionally until the tomatoes have broken down into a sauce. Stir in the fresh basil leaves before removing from heat.
Frying Eggplant
- 3
Fry the Eggplant
Slice the eggplant into 1/2 inch rounds and sprinkle with salt. Let it sit for 15 minutes to draw out moisture. Pat dry with a paper towel. Dredge each slice in all-purpose flour, shaking off excess. In a large skillet, heat the cup of olive oil over medium-high heat. Fry the eggplant slices in batches for about 3-4 minutes per side until golden brown. Drain on paper towels.
Assembling the Dish
- 4
Combine and Serve
Once the pasta is cooked, drain and return it to the pot. Pour the fresh tomato sauce over the pasta and stir gently to combine. Add the fried eggplant and mix well. Serve the paccheri topped with fresh mozzarella, torn into pieces, and additional fresh basil leaves for garnish.