Preparation

• Bring a large pot of well-salted water to a boil over high heat.
• Heat 2 tablespoons of the oil in a skillet over medium-high heat. Add half of the eggplant and cook until golden, about 2 minutes.
• Add another 2 tablespoons of the oil and cook the eggplant until browned on most sides, about 6 minutes. Transfer to a paper towel-lined plate and sprinkle with ¼ teaspoon of salt.
• Repeat cooking with the remaining eggplant and additional 2 tablespoons of oil. Set aside.
• Wipe the skillet clean, add 1 tablespoon of oil, and heat over medium. Sauté garlic and ¼ teaspoon red pepper flakes until garlic is golden, about 1 minute.
• Add tomatoes, bring to a boil, reduce heat, and stir in basil. Cook until thickened slightly, about 10 minutes.
• Cook pasta in boiling water until al dente, about 11 minutes.
• Add cooked pasta to the sauce with ⅓ cup pasta water, stirring to coat.
• Stir in reserved eggplant and more pasta water as needed. Remove from heat and stir in ½ cup ricotta salata.
• Garnish with remaining ricotta salata, red pepper, and basil leaves. Serve immediately.