Ingredients
1 large or 2 medium eggplants (about 1 1/2 lb.), trimmed, cut into 1/2-inch-thick planks and then 2-inch batons
5 tbsp. EVOO
4 oz. 'nduja
4 cloves garlic, sliced
2 cans (14 oz. each) Italian cherry tomatoes or 3 cups halved fresh cherry tomatoes
1 tbsp. fresh chopped oregano or 1 tsp. dried
1 lb. orecchiette, penne, or short fusilli
Handful of fresh basil, torn
Ricotta salata, coarsely grated, for serving
Preparation
Step 1
Arrange eggplant on paper towels and season liberally with salt, then top with another paper towel. Let sit for 20 minutes, then firmly press to release excess liquid. Bring a large pot of water to a boil for the pasta.
Step 2
In a large lidded skillet or pot, heat 2 tbsp. EVOO, two turns of the pan, over medium. Add the 'nduja and cook, breaking up 'nduja with a wooden spoon until it darkens in color, about 3 minutes. Add the garlic and cook, stirring, 1 to 2 minutes. Add the tomatoes (if using canned, gently crush with a spoon or potato masher to burst; if using fresh, just stir into skillet). Season with the oregano and salt. Cover and cook for 15 minutes, shaking the pan occasionally to keep tomatoes from sticking.
Step 3
In another nonstick skillet, heat the remaining 3 tbsp. EVOO, three turns of the pan, over medium-high. Add the eggplant and cook, stirring frequently, until lightly browned, 7 to 8 minutes. While tomato sauce and eggplant cook, salt the boiling water and add the pasta. Cook 1 minute less than the package directions. Reserve 1/2 cup of pasta cooking water before draining.
Step 4
Add eggplant to the tomato sauce and toss. Add the pasta, 1/4 cup of reserved pasta water (plus more if needed), and the basil; toss again. Top with ricotta salata and serve.
