Modes

Ingredients

Eggplant

• 1 large eggplant, cut into ¾-inch cubes

• 2 Tablespoons olive oil

• ½ teaspoon Kosher salt

• ¼ teaspoon freshly ground black pepper

Sauce and Pasta

• 2 Tablespoons olive oil

• 3 garlic cloves, thinly sliced or minced

• ¼ teaspoon crushed red pepper flakes (optional)

• 1 can (28 ounces) crushed tomatoes

• ½ teaspoon Kosher salt, plus more to taste

• ¼ teaspoon freshly ground black pepper

• 1 teaspoon sugar (optional, if tomatoes are very acidic)

• 12 ounces rigatoni, penne, or spaghetti

• Kosher salt, for pasta water

• ½ cup reserved pasta water

• ¼ cup fresh basil, torn or chopped

• ½ cup ricotta salata

Instructions

Roast the Eggplant

Preheat the Wolf Oven to 400°F on Convection Mode. Toss the eggplant with olive oil, Kosher salt, and pepper. Spread evenly on a parchment-lined baking sheet and roast for 18–22 minutes, or until tender and lightly browned. Set aside.

Prepare the Sauce

Heat a large sauté pan over medium heat on the Wolf Dual Fuel Range. Add the olive oil, garlic, and crushed red pepper flakes. Cook for 30–60 seconds, or until fragrant, being careful not to brown the garlic.

Simmer the Sauce

Add the crushed tomatoes, Kosher salt, pepper, and sugar, if using. Bring to a simmer and cook for 15–20 minutes, stirring occasionally, until slightly thickened.

Cook the Pasta

Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, according to the package instructions. Reserve ½ cup of the pasta water, then drain.

Combine the Ingredients

Add the roasted eggplant to the tomato sauce. Add the cooked pasta and toss until evenly coated. Gradually add the reserved pasta water as needed to loosen the sauce and help it cling to the pasta.

Finish and Serve

Stir in the fresh basil. Divide the pasta among serving plates and top with ricotta salata, additional fresh basil, and a drizzle of olive oil.