Cavatelli egg pasta, eggplant, tomato basil sauce, topped with ricotta salata

Cut the eggplants into 1-inch (2.5 cm) cubes. Scatter the cubes in a colander, sprinkle with 1 tsp kosher salt and toss; let drain for 20 minutes to remove bitterness and excess moisture. Pat dry with paper towels. Heat 4 tbs olive oil in a large skillet over medium-high heat until shimmering. Add eggplant in batches so pieces are not crowded; cook, stirring occasionally, until golden brown and tender, about 6–8 minutes per batch. Transfer cooked eggplant to a plate lined with paper towels to drain. If preferred, you can roast: toss eggplant with oil, salt and pepper, spread on a rimmed baking sheet and roast at 220°C (425°F) for 20–25 minutes, turning once, until browned and tender.

Prepare and cook eggplant

In a large saucepan or deep skillet, heat 2 tbs olive oil over medium heat. Add the chopped onion and a pinch of salt and cook, stirring occasionally, until the onion is translucent and beginning to soften, about 6–8 minutes. Add the minced garlic and cook for 30–60 seconds until fragrant, taking care not to brown it.

Sauté aromatics

Stir in 1 tbs tomato paste and cook 1 minute to deepen flavor. Add the crushed tomatoes, dried oregano, red pepper flakes, sugar, 1 tsp salt and 1 tsp black pepper. Bring to a gentle simmer, then lower heat and simmer uncovered for 15–20 minutes, stirring occasionally, until slightly reduced and bright. Taste and adjust seasoning.

Build the tomato sauce

Stir in the torn basil leaves and simmer 1–2 minutes more. Fold the cooked eggplant into the sauce, reserving a small amount (about 1/2 cup) of eggplant for garnish if desired. Keep warm over very low heat while pasta cooks so flavors meld.

Finish sauce with basil

Bring a large pot of water to a rolling boil and add 2 tbs kosher salt. Add the cavatelli and cook according to package instructions (fresh cavatelli 2–4 minutes; dried 8–12 minutes) until al dente. Reserve 1 to 1 1/2 cups of pasta cooking water, then drain the pasta.

Cook pasta

Return the drained pasta to the pot or a large sauté pan over low heat. Add the sauce and gently toss to combine. Add pasta cooking water a few tablespoons at a time as needed to loosen and emulsify the sauce so it coats the cavatelli evenly (you may not need all the reserved water). Cook together for 1–2 minutes to marry flavors.

Combine pasta and sauce

Divide pasta among 4 plates or bowls. Top each portion with a generous sprinkle of grated ricotta salata and the reserved eggplant pieces. Garnish with fresh basil leaves and a light drizzle of extra virgin olive oil if desired. Serve immediately.

cavatelli (fresh or dried)

kosher salt (for pasta water)

Italian (globe) eggplant

extra virgin olive oil (for frying/roasting)

kosher salt

black pepper

extra virgin olive oil

yellow onion, finely chopped

garlic cloves, minced

crushed tomatoes (canned, 28 oz / 800 g)

tomato paste

dried oregano

red pepper flakes

granulated sugar

fresh basil leaves, torn

salt

ricotta salata, finely grated or crumbled

fresh basil leaves (for garnish)

extra virgin olive oil (optional drizzle)

Pasta alla Norma

Make Pasta Alla Norma Recipe in just 55m. Cavatelli egg pasta, eggplant, tomato basil sauce, topped with ricotta salata

Pasta Alla Norma Recipe

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