34
maltatoday SUNDAY 12 NOVEMBER 2017
THIS WEEK
THE RECIPES
Method
1 Boil the paccheri in salted water until al
dente.
2 Gently fry the garlic in olive oil until fra-
grant.
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.
Paccheri alla Norma
Ingredients
• 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
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,
topped with ricotta salata.
