Pasta Alla Norma
Ingredients
- 1 28-oz can whole peeled tomatoes
- ⅓ cup plus 2 Tbsp. extra-virgin olive oil
- 1 lb. Japanese or globe eggplant, cut into ½" pieces
- 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, divided, plus more
- 3 garlic cloves, thinly sliced
- ½ tsp. crushed red pepper flakes
- 3 Tbsp. double-concentrated tomato paste
- 2 Tbsp. coarsely chopped oregano
- 1 lb. tubular pasta (such as calamarata or rigatoni)
- 4 oz. ricotta salata, shaved
- Torn basil leaves (for serving)
- Freshly ground black pepper
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