Rigatoni Recipe

Bring water to boil

Fill a large pot with about 4 quarts (4 L) of water and bring to a rolling boil. Add 2 tablespoons kosher salt.

Cook rigatoni

Add 12 oz rigatoni to boiling water and cook until al dente according to package directions (usually 10–12 minutes). Reserve 1 cup of pasta cooking water before draining. Do not rinse the pasta; drain and set aside.

Prepare eggplant

While water heats, cut 1 medium eggplant into 1/2-inch cubes. Lightly salt the cubes and let sit 10 minutes to draw out excess moisture, then pat dry with paper towels.

Prep tomatoes and aromatics

Halve or quarter 2 cups cherry tomatoes depending on size. Finely chop 1/2 yellow onion and mince 3 garlic cloves. Roughly chop the basil leaves and the oregano/parsley.

Cook eggplant

Heat 2 tablespoons extra-virgin olive oil in a large wide skillet over medium-high heat. Add the eggplant cubes in a single layer (work in batches if needed) and sauté until golden and tender, about 6–8 minutes. Season with a pinch of salt and transfer eggplant to a plate.

Build tomato sauce

Reduce heat to medium and add remaining 2 tablespoons olive oil to the same skillet. Add the chopped onion and a pinch of salt; cook, stirring occasionally, until softened, about 4 minutes. Add the minced garlic and 1/2 tsp red pepper flakes; cook 30–45 seconds until fragrant. Add the halved cherry tomatoes and cook, stirring occasionally, until tomatoes soften and release juices, about 6–8 minutes. Use the back of a spoon to gently crush some tomatoes to create a saucy base.

Combine pasta with sauce

Return the cooked eggplant to the skillet with the tomato sauce. Add the drained rigatoni and 1/2 cup of the reserved pasta water. Toss to combine over medium heat. If the sauce seems dry, add up to the remaining 1/2 cup reserved water a few tablespoons at a time to reach a glossy, clingy consistency that coats the pasta.

Adjust seasoning and herbs

Stir in the chopped basil and 1 tablespoon fresh oregano or parsley. Season with 1 teaspoon black pepper and additional salt to taste. Cook together for 1–2 minutes so flavors meld.

Finish with cheese

Turn off the heat. Sprinkle 3 oz ricotta salata (crumbled or grated) over the pasta and gently toss so small pieces distribute through the dish. If using, grate 2 tablespoons Parmesan over the top. Taste and adjust seasoning.

Serve

Divide rigatoni among plates, garnish with extra basil leaves and a final drizzle of olive oil if desired. Serve immediately.