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Anna Maria’s Family Recipe for Cavatelli alla Norma

Anna Maria
Pasta all Norma is a timeless Catanian favorite that packs a delicious punch despite its simplicity. It is traditionally made with 4 key ingredients and can be made in under 1 hour.
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Prep Time 45 mins
Cook Time 15 mins
Total Time 1 hr
Course Main Course
Cuisine Italian, Piemontese
Servings 6 servings
Calories 498 kcal

Equipment

  • Cutting board
  • Chef's knife
  • Large saute pan
  • Pasta pot

Ingredients
  

  • 1 lb. fresh cavatelli pasta frozen cavatelli also works well
  • 1 jar AnnaMaria’s Torino Tomato
  • 2 medium eggplants cubed
  • ¾ lb. fresh mozzarella cubed
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 4 tablespoons extra virgin olive oil
  • 6 leaves of fresh basil chopped
  • salt and pepper to taste
  • parmesan cheese

Instructions
 

  • First, put on a pot of salted water to boil. Then prep your ingredients. Chop the basil and cut your fresh mozzarella into ½ cubes. Dice the garlic. Chop the onions and peel your eggplant. Once the eggplant is peeled, slice it lengthwise and remove the seedy flesh at the center. Then cut into strips and chop into about ¾ inch cubes.
  • Get a large nonstick pan nice and hot. Heat up your olive oil, then toss in the onions, garlic, and eggplant. Season with salt and pepper. Mix everything together thoroughly to make sure the oil evenly coats your veggies.
    Tip: The flesh of the eggplant is like a sponge, so you may need to add a bit more oil. The goal here is to get some color on your eggplant, so don’t over stir. Let everything sit for a few minutes until the eggplant has a nice golden color on one side. Give it a stir and allow it to brown evenly.
  • By this point, your water should be boiled and ready for your pasta! If you’re using fresh cavatelli, keep a close eye on it as fresh pasta always cooks faster than frozen or dry pasta. For that perfect al dente bite, cook for about 4-5 minutes.
  • As the cavatelli is cooking, lower the heat on your sauté pan and add 1 jar of AnnaMaria’s Torino Tomato Sauce. Mix thoroughly and cook until heated.
  • Drain your pasta and mix it together with your sauce. Once incorporated, gently fold in the mozzarella and half the basil. Top with grated cheese and the remaining basil as a garnish.

Notes

The flesh of the eggplant is like a sponge, so you may need to add a bit more oil. The goal here is to get some color on your eggplant, so don’t over stir. Let everything sit for a few minutes until the eggplant has a nice golden color on one side. Give it a stir and allow it to brown evenly.

Nutrition

Calories: 498kcalCarbohydrates: 49gProtein: 22gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 100mgSodium: 379mgPotassium: 384mgFiber: 3gSugar: 4gVitamin A: 464IUVitamin C: 3mgCalcium: 311mgIron: 3mg
Keyword fresh pasta, healthy
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