1 ⅓ cup
extra-virgin olive oil, plus more for serving
1 ½ teaspoons
kosher salt, plus more to taste
3
garlic cloves, smashed
1 teaspoon
dried oregano
10
fresh basil leaves, plus more for serving (optional)
1 (2-pound)
eggplant
1 pound
rigatoni or penne pasta
Freshly grated ricotta salata, pecorino romano, or Parmesan
Flakey salt
Red pepper flakes (optional)
Method
In a large pot, combine the whole tomatoes and their juices, crushing the tomatoes a bit with your hands as you add them, ⅓ cup of the olive oil, salt, garlic, oregano, and basil. Bring to a boil over medium-high heat, then reduce the heat to a simmer. Cook, stirring often, until the tomatoes are very tender and the sauce begins to thicken, 30 to 45 minutes. Use an immersion blender to blend the sauce to your desired consistency directly in the pot. (Alternatively, transfer the sauce to the base of a blender, let cool briefly, and blend to your desired consistency. Then pour the sauce back into the pot.) Taste and adjust salt if necessary.
Meanwhile, slice the eggplant into ½-inch-thick rounds, then slice each round into ½-inch-wide sticks.
When the tomato sauce has about 15 minutes left, heat ½ cup of the remaining olive oil in a large skillet over high heat. Once the oil is glistening, add about ⅓ of the eggplant and fry, undisturbed, until golden brown, 2 to 3 minutes. Flip and cook until tender and browned, about 2 minutes more. Transfer to a paper towel-lined plate and sprinkle lightly with salt. Working in batches, repeat with the remaining eggplant, adding about 3 tablespoons of the remaining olive oil with each batch.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to package instructions. Drain.
Add the cooked pasta and eggplant to the tomato sauce and toss to coat.
Serve topped with ricotta salata, fresh basil, flakey salt, and red pepper flakes, if desired.
