Categories: Pasta

Ingredients

• 8 oz dry rigatoni
• 5 tbsp olive oil, divided
• 1 eggplant, trimmed and cubed
• 1 tsp kosher salt
• 1 tbsp minced fresh garlic
• 1/2 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1/2 tsp sugar
• 28 oz can whole San Marzano tomatoes in juice, chopped
• salt and pepper
• 1/2 cup crumbled ricotta salata
• 1/2 cup chiffonade fresh basil

Directions

1. Cook rigatoni as directed; reserve 1/2 cup pasta water, then drain.

2. Heat 2 tbsp oil in a large skillet over medium-high. Add half the eggplant, season with salt and saute until browned, stirring, about 5 minutes; transfer to a plate and repeat process with 2 tbsp oil, remaining eggplant and salt.

3. Heat remaining 1 tbsp oil in same skillet over medium. Add garlic, oregano, pepper flakes, and sugar; cook 1 minute. Stir in tomatoes and reserved pasta water and bring sauce to a boil over medium-high heat; reduce heat to medium. Simmer sauce until thick, 5 minutes; season with salt and pepper.

4. Serve sauce over rigatoni and top with ricotta salata and basil.

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