CAVATAPPI WITH SWEET & SPICY SAN MARZANO SAUCE, EGGPLANT & BUFFALO MOZZ
Pasta, Vegetables
Intermediate

CAVATAPPI WITH SWEET & SPICY SAN MARZANO SAUCE, EGGPLANT & BUFFALO MOZZ

Cavatappi in sweet-and-spicy white-wine San Marzano sauce with sautéed eggplant, buffalo mozzarella, parsley, and toasted panko.

"A sweet and spicy San Marzano sauce, golden eggplant, and toasty crumbs — this one’s absolutely outstanding!" - Alexia

55 Minutes
Total Time
6
Servings
Intermediate
Level

Ingredients

  • 1 lb Cavatappi Pasta
  • 1 can Ground Peeled Tomatoes
  • 1 can Whole Peeled San Marzano Tomatoes
  • Extra Virgin Olive Oil
  • 6 cloves Garlic, minced
  • Cracked Black Pepper (to taste)
  • Garlic Salt (to taste)
  • Red Chili Flakes (to taste)
  • Sea Salt (to taste)
  • 3 tbsp Sugar
  • 1 cup Chicken Stock
  • 1 cup White Wine (Pinot Grigio)
  • 3 small Italian Eggplant
  • 1/2 lb Fresh Buffalo Mozzarella
  • Grated Pecorino Romano Cheese
  • Grated Parmigiano Reggiano Cheese
  • 1/2 cup Seasoned Panko Breadcrumbs
  • 1 bunch Fresh Parsley

Instructions

1

Make the Sauce Base

Sauté 6 cloves of minced garlic in extra virgin olive oil until lightly golden. Add red chili flakes to taste.

2

Build the Tomato Sauce

Add both cans of tomatoes. Crush the San Marzano tomatoes with a potato masher. Season with garlic salt and cracked black pepper.

3

Add Wine and Sugar

Pour in 1 cup of Pinot Grigio and 3 tablespoons of sugar. Simmer on low for 45–60 minutes, stirring occasionally.

4

Cook the Eggplant

Wash and cube the eggplant. Sauté in olive oil, seasoning with garlic salt and cracked black pepper. Add chicken stock and reduce until tender and golden. Set aside.

5

Prepare the Pasta

Boil salted water (make it taste like the sea) and cook the cavatappi until al dente. Reserve 1/4 cup of pasta water before draining.

6

Toast the Breadcrumb Mix

In a pan, toast seasoned panko breadcrumbs with chopped parsley and olive oil until golden and fragrant. Remove from heat.

7

Combine Everything

In a large bowl, combine the pasta, marinara sauce, and reserved pasta water. Add in the mozzarella, eggplant, and grated cheeses. Toss well.

8

Finish and Serve

Top with toasted breadcrumbs, drizzle with olive oil, and garnish with fresh parsley. Serve immediately.