2 medium cloves garlic, minced or grated on a
Microplane (about 2 teaspoons)
½ teaspoon dried oregano
Pinch of red pepper flakes
2 tablespoons tomato paste
One 28-ounce can whole tomatoes packed in juice,
crushed by hand or with a potato masher into rough ½-
inch chunks
1 stem fresh basil, leaves removed, stem reserved
(optional)
1 pound penne, ziti, or other short tubular pasta
Grated ricotta salata or feta cheese for serving
Toss the eggplant slices with 1 teaspoon salt in a large
bowl, then transfer to the bowl of a salad spinner set in
the sink and let stand for 30 minutes.
- Meanwhile, heat 2 tablespoons of the olive oil and the
butter in large saucepan over medium-high heat until the
butter has melted and the foaming subsides. Add the
onion and cook, stirring frequently, until softened but not
browned, about 3 minutes. Add the garlic, oregano, and
pepper flakes and cook, stirring, until fragrant, about 1
minute. Add the tomato paste and stir until
homogeneous, about 30 seconds. Add the tomatoes, with
their juice, and the basil stem, if using. Bring to a boil
over high heat, reduce to a simmer, and cook, stirring
occasionally, until the sauce has thickened and reduced
to 4 cups, about 30 minutes. Set aside. - Spin the eggplant slices in the salad spinner to remove
excess water, then place on a double layer of paper