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Cavatelli alla Norma

Makes 4 to 6 servings
Makes 4 to 6 servings


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

    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