Radiatori with Aubergine and Ricotta Salata

Method

1. 1

   Heat the oven to 220°C with a large rimmed baking tray inside. Toss the aubergine with 35 ml of the oil and a pinch of salt. Spread on the hot tray in a single layer and roast for 22–26 minutes, turning once, until browned and soft inside.Heat the oven to 425°F with a large rimmed baking tray inside. Toss the aubergine with 2¼ tbsp (35 ml) of the oil and a pinch of salt. Spread on the hot tray in a single layer and roast for 22–26 minutes, turning once, until browned and soft inside.

   Start 22 min timer
2. 2

   Meanwhile, warm the remaining 15 ml of oil and the garlic in a skillet over medium-low heat. Add the passata and a pinch of salt and simmer gently for about 15 minutes, until the sauce coats a spoon.Meanwhile, warm the remaining 1 tbsp (15 ml) of oil and the garlic in a skillet over medium-low heat. Add the passata and a pinch of salt and simmer gently for about 15 minutes, until the sauce coats a spoon.

   Start 15 min timer
3. 3

   Cook the radiatori in salted water until 1 minute short of the packet’s al dente time. Reserve 150 ml of cooking water and drain. Toss the pasta in the sauce with a splash of the reserved water until al dente.Cook the radiatori in salted water until 1 minute short of the packet’s al dente time. Reserve ⅔ cup (150 ml) of cooking water and drain. Toss the pasta in the sauce with a splash of the reserved water until al dente.

   Start 1 min timer
4. 4

   Take the skillet off the heat. Gently fold in the aubergine and basil, then serve with the grated ricotta salata.