Ingredients
Scale
- 12 oz (340g) pasta (rigatoni, spaghetti, or penne)
- 1 large eggplant, diced into ½-inch cubes
- 3 tbsp extra virgin olive oil (plus more for serving)
- 3 cloves garlic, minced
- 1 (14 oz) can crushed tomatoes (or 2 cups fresh tomatoes, chopped)
- ½ tsp red pepper flakes (optional)
- Salt and black pepper (to taste)
- ½ tsp dried oregano
- ¼ cup fresh basil, chopped
- ½ cup ricotta salata or Pecorino Romano, grated
Instructions
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Prepare the Eggplant:
- Sprinkle diced eggplant with salt and let it sit in a colander for 20 minutes to draw out bitterness.
- Rinse and pat dry with paper towels.
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Cook the Eggplant:
- Heat 2 tbsp olive oil in a large skillet over medium heat.
- Add eggplant and cook for 8-10 minutes until golden and tender.
- Transfer to a plate and set aside.
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Make the Sauce:
- In the same skillet, heat 1 tbsp olive oil and sauté garlic and red pepper flakes for 30 seconds.
- Add crushed tomatoes, oregano, salt, and black pepper.
- Simmer for 10-15 minutes, stirring occasionally.
- Return cooked eggplant to the sauce and mix well.
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Cook the Pasta:
- Meanwhile, cook pasta in salted boiling water according to package instructions until al dente.
- Reserve ¼ cup pasta water, then drain pasta.
-
Combine & Serve:
- Toss the pasta with the eggplant sauce, adding a splash of reserved pasta water if needed.
- Stir in fresh basil and mix well.
- Serve topped with grated ricotta salata and a drizzle of olive oil.