Ingredients:

  • 1 large eggplant (approx. 1.2 lbs / 540g), cubed into ½-inch pieces
  • 2 cups cherry tomatoes (300g), whole
  • 3 tbsp olive oil (45ml), divided
  • 4 cloves garlic (20g), smashed
  • 1 tsp salt (6g)
  • ½ tsp black pepper (1g)
  • 1 lb rigatoni or penne (450g)
  • 2 tbsp tomato paste (32g)
  • 1 can crushed tomatoes (15 oz / 425g)
  • ½ tsp red pepper flakes (1g)
  • 1 tsp dried oregano (1g)
  • ¼ cup fresh basil (10g), torn
  • ½ cup ricotta salata or parmesan (50g), crumbled/grated
  • ½ cup pasta water (120ml), reserved from boiling

Instructions:

  1. Preheat your oven to 425°F (220°C). Toss the cubed eggplant and cherry tomatoes on a baking sheet with 2 tbsp of olive oil, salt, and pepper. Spread in a single layer and roast for 20–25 minutes, tossing halfway through, until the eggplant is mahogany-colored and the tomatoes have burst.
  2. Bring a large pot of salted water to a boil and cook the pasta until 1 minute shy of al dente.
  3. In a skillet over medium heat, sauté smashed garlic in the remaining 1 tbsp of olive oil until fragrant. Stir in tomato paste and red pepper flakes, cooking for 2 minutes to caramelize the paste.
  4. Pour in the crushed tomatoes and oregano, simmering on low for 10 minutes until the sauce thickens.
  5. Fold the roasted eggplant and burst tomatoes (including all pan juices) into the simmering sauce.
  6. Transfer the undercooked pasta directly into the skillet. Pour in the reserved pasta water and toss vigorously over medium-high heat for 2 minutes until the sauce creates a velvety glaze.
  7. Remove from heat, stir in fresh basil, and top with crumbled ricotta salata or parmesan.