Spicy Roasted Eggplant Rigatoni

Difficulty Level: Easy

Total Time: 1 hour

Serving Size: 2-4 servings

Ingredients

• 1/2 lb. rigatoni

• 14 oz. Corbari or Datterini tomatoes

• 1 medium graffiti eggplant, cubed

• 1/4 cup extra virgin olive oil

• Sea salt to taste

• 4 garlic cloves, sliced

• 1 tbsp. crushed Calabrian chili pepper

• 2 tbsp. butter

• 1/3 cup Parmigiano Reggiano, finely grated

• 1/2 cup whole milk ricotta

• 1/4 cup basil chiffonade, plus more for garnish

• Red chili flakes for garnish

• Ricotta salata or Parmigiano Reggiano to finish

• Pasta water as needed

Directions

1. Heat the oven to 400°F and bring a large pot of water to a boil.

2. Add the eggplant to a baking sheet and drizzle with olive oil and salt. Roast for about 20 minutes until golden brown.

3. Add the remaining olive oil to a large sauté pan and sauté the garlic until soft and translucent, about 1-2 minutes.

4. Stir in the crushed Calabrian chili, roasted eggplant, tomatoes and salt to taste. Let simmer for 10-15 minutes until the tomatoes soften then crush the tomatoes using a fork and stir in the butter.

5. Once the water comes to a boil, add plenty of salt. Cook the pasta until it is al dente. Reserve 1 cup of pasta water.

6. Strain the pasta and add it directly to the pan with the sauce. Toss on medium heat.

7. Add the Parmigiano, basil chiffonade and pasta water as needed, 1/4 cup at a time.

8. Plate and top with ricotta, more basil, chili flakes and grated ricotta salata or Parmgiano.