Ingredients

• 500 g of datterino tomatoes
• 300 g paccheri
• 300 g fresh ricotta
• 2 eggplant
• an onion of Tropea
• basil
• smoked ricotta
• extra virgin olive oil
• salt
• pepper

For the recipe of the pacchero "our Norma" of Bicerìn, cut the aubergines into cubes with
the peel (if you prefer, even without). If they have many seeds, sprinkle with salt and allow the water to drain for 1 hour in a perforated container. Bake at 180 ° C for 30 minutes. Blend them, then mix them with the fresh ricotta, season with salt: you have to obtain a rather thick cream. Collect it in a pastry bag.
For the tomato sauce: briefly cook the datterini in a veil of oil with the Tropea onion and basil. Blend and sieve. If needed, add a pinch of sugar to adjust the acidity.
For the pasta: cook the paccheri up to three quarters of the cooking indicated on the package. Drain and toss with a little oil.
To serve: Distribute the datterini sauce on a plate that can go in the oven, fill the paccheri with the aubergine cream and place them on the sauce vertically. Bake at 200 ° C for 3 minutes. Finally serve with grated smoked ricotta at the moment. Season with fresh basil into small pieces and a drizzle of oil.

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