Past Recipes
Cavatappi alla Norma

Cavatappi alla Norma with Roasted Eggplant and Whipped Ricotta

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Recipe Details


Alla norma is a style of pasta sauce native to the Italian island of Sicily. Slow-roasted eggplant is folded into a tomato sauce with onion, garlic, and basil. It’s tossed with corkscrew-shaped cavatappi noodles, ideal for scooping up every saucy bite. And since no pasta would be complete without a little cheese, a creamy whipped ricotta is dolloped overtop.


  • Vegetarian
  • Quick Cook

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Giuseppe

By Chef Giuseppe

Nutritional info

  • Calories 790
  • Protein 26g
  • Total Carb 120g
  • Total Fat 26g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • eggplant
  • grape tomatoes
    3/4 pint
    grape tomatoes
  • yellow onion
    yellow onion
  • garlic
    2 cloves
  • crushed red pepper
    1/4 teaspoon
    crushed red pepper
  • tomato purée
    1 container
    tomato purée
  • cavatappi
    8 ounces
  • ricotta cheese
    4 ounces
    ricotta cheese
  • parchment paper
    parchment paper

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • baking sheet
  • 10" medium high-sided ovenproof pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    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.

  2. Roast eggplant

    Roast eggplant

    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.

  3. Make tomato sauce

    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.

  4. Boil cavatappi

    Boil cavatappi

    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.

  5. Whip ricotta

    Whip ricotta

    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.

  6. Finish and plate cavatappi

    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!

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