Ingredients:

  • 1.5 lb Italian Eggplants, cubed into 1-inch pieces
  • 5 tbsp Extra Virgin Olive Oil, divided
  • 0.5 tsp Sea salt
  • 0.25 tsp Freshly cracked black pepper
  • 28 oz Whole Peeled San Marzano Tomatoes, hand-crushed
  • 4 large Garlic cloves, thinly sliced
  • 0.5 tsp Red pepper flakes
  • 1 bunch Fresh Basil, leaves and stems separated
  • 1 lb Rigatoni or Mezzi Bombardoni pasta
  • 4 oz Ricotta Salata cheese, coarsely grated

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed eggplant with 3 tbsp olive oil, salt, and pepper on a parchment-lined baking sheet. Roast for 25 minutes, tossing halfway through, until eggplant is dark brown and silky.
  2. While eggplant roasts, heat 2 tbsp olive oil in a large skillet over medium-low heat. Add sliced garlic and basil stems. Sauté until fragrant and translucent.
  3. Add red pepper flakes and sauté for 30 seconds. Pour in the hand-crushed San Marzano tomatoes. Increase heat to medium and simmer for 15–20 minutes until the sauce thickens slightly.
  4. Boil a large pot of salted water and cook the pasta until just shy of al dente. Reserve 1 cup of starchy pasta water before draining.
  5. Discard basil stems from the sauce. Add the roasted eggplant and cooked pasta to the skillet. Toss with a splash of pasta water to emulsify. Fold in fresh basil leaves and half of the Ricotta Salata.
  6. Serve immediately topped with the remaining Ricotta Salata and a drizzle of high-quality olive oil.