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If you like eggplant parm, you’ll love this pasta. Cooking the eggplant down in a generous amount of olive oil makes it velvety and soft (the only way you want to do eggplant), and the simple tomatoey sauce and two kinds of cheese bring the dish together quickly. I love rigatoni here, but let your pasta flag fly and use your personal favorite shape!
½ cup extra-virgin olive oil
1 small Italian eggplant, cubed (4 cups)
1 medium onion, diced
1 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
3 cloves garlic, minced
½ teaspoon chili flakes
2 tablespoons tomato paste
1 (28-ounce) can diced tomatoes in juice
½ cup chopped basil, plus more for garnish
1 pound rigatoni
½ cup finely grated Parmigiano Reggiano cheese, plus more for garnish
1 cup ricotta cheese, preferably full-fat
Proving that eggplant parm doesn’t have to be crummy, even if it’s not crumby.
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