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Cavatelli alla Norma
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Makes 4 to 6 servings


    • 1 pound cavatelli
    • 4 tablespoons olive oil
    • 4 garlic cloves, crushed and sliced
    • 1/4 teaspoon crushed red pepper
    • 1 large eggplant, cut into 3/4-inch chunks
    • 1 large can of crushed San Marzano tomatoes
    • 1/2 cup torn fresh basil, plus more for garnish
    • 3/4 cup chopped smoked mozzarella
    • 2 tbsps of pecorino romano, grated (optional)


Baking Directions:

Salt eggplant and let drain.Cook pasta in a large pot of salted water until al dente, according to package instructions. Drain pasta; return to pot. Heat oil in a large skillet over medium heat. Add garlic and crushed red pepper; cook for a few minutes. Add eggplant to skillet and cook until eggplant is golden and begins to release juices, about 5 minutes. Remove eggplant with slotted spoon and place on paper towel. Add can of tomatoes and cook, stirring, until softened, about 5 minutes. Add half of basil, let simmer for 15 minutes. Toss sauce and basil with pasta. Top each serving with smoked mozzarella and garnish with more basil.

Recipe tags

Easy Italian

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