Paccheri “Once Upon a Norma”

Bring a large pot of salted water to a boil. Meanwhile, wash the eggplants and cut them into cubes. Sauté them in a pan with olive oil and the garlic cloves, seasoning with salt and pepper as they cook.

Drop the pasta into the boiling water. Cut the scamorza into small cubes. Once the paccheri are al dente, drain and toss them in the pan with the eggplants for a couple of minutes.

Add fresh basil and melt the scamorza cubes over the hot pasta. Serve and enjoy!