Pasta alla Norma

Ingredients

• 1/3 cup olive oil, divided
• 2 medium eggplants, cut into 3/4-inch cubes
• 4 cloves garlic, sliced
• 1/4 tsp red pepper flakes
• 1 (28 oz) can crushed tomatoes
• 1 lb rigatoni
• 1 cup fresh basil leaves
• 2 oz Pecorino Romano, grated
• Salt

Steps

1. Heat half the oil in a large skillet over medium-high heat. Cook half the eggplant for 8 to 10 minutes, turning, until browned and soft.
2. Repeat with the rest of the oil and eggplant, then move it all to a plate.
3. Lower the heat to medium. Add the garlic and pepper flakes to the pan and cook for 1 minute.
4. Add the tomatoes and a pinch of salt and simmer for 10 minutes. Return the eggplant to the pan.
5. Cook the rigatoni in well-salted boiling water until al dente. Save 1/2 cup of the pasta water and drain.
6. Toss the pasta with the sauce, adding pasta water if it looks dry. Tear in the basil.
7. Serve topped with the pecorino.