Cavatappi alla Norma with Roasted Eggplant and Whipped Ricotta
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Ingredients & Equipment
What we send
- 3/4 pintgrape tomatoes
- 1yellow onion
- 2 clovesgarlic
- 1/4 teaspooncrushed red pepper
- 1 containertomato purée
- 8 ouncescavatappi
- 4 ouncesricotta cheese
- 1parchment paper
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 8" medium pot
- baking sheet
- 10" medium high-sided ovenproof pan
Preheat oven to 450°F. Bring a medium pot of water to a boil over high heat. Rinse all produce. Halve eggplant lengthwise; cut crosswise into ¼-inch half-moons, discarding ends. Halve grape tomatoes. Peel onion, halve, and thinly slice. Using the flat side of a knife, gently crush garlic cloves.
Line a baking sheet with parchment paper. Add eggplant and toss with 1½ tablespoons olive oil, ½ teaspoon salt, and black pepper as desired. Arrange in a single layer and roast until browned and very tender, 13-15 minutes.
Make tomato sauce
While eggplant roasts, heat 1 tablespoon olive oil in a medium high-sided ovenproof pan over medium-high heat. When oil is shimmering, add onion and crushed garlic; sauté, stirring, until soft, 3-4 minutes. Stir in crushed red pepper (use half for less heat), 1 cup tomato purée, and grape tomatoes. Transfer pan to oven; cook until thickened, about 10 minutes. Carefully remove from oven and set aside.
While sauce cooks, season boiling water generously with salt. Stir in cavatappi and cook until al dente, about 7 minutes. Reserve ½ cup pasta cooking water (it’s easiest to reserve this water in a liquid measuring cup, if you have one), then drain and set aside.
While pasta cooks, in a small bowl, whisk together ricotta and 2 teaspoons olive oil until light and fluffy. Season with salt and black pepper as desired.
Finish and plate cavatappi
Remove and discard crushed garlic from pan with sauce and place over medium heat. Stir in roasted eggplant, cavatappi, ¼ teaspoon salt, and black pepper. Adding 1 tablespoon at a time, stir in reserved pasta water until sauce is silky and clings to noodles. Divide cavatappi alla Norma between serving bowls and top with whipped ricotta. Dig in!