3 Tbsp. olive oil, divided
1 medium eggplant (1 lb.), cut into 3/4-inch cubes, not peeled 

1 tsp. salt, divided

1 cup diced onion

2 tsp. minced garlic

1/8 to 1/4 tsp. red pepper flakes

1 can (28 oz.) Contadina® San Marzano Style Crushed Tomatoes

1 lb. uncooked short pasta, such as rigatoni, creste di gallo or campanelle

1/3 cup chopped fresh basil leaves, plus more for garnish

Grated ricotta salata or Parmesan cheese, optional

1. Bring a large pot of salted water to a boil over high heat. Meanwhile, make the sauce. Heat 2 Tbsp. oil in a 12-inch skillet over medium-high heat. Add eggplant in an even layer, sprinkle with 1/2 tsp. salt, and cook 5 to 6 minutes, stirring occasionally, until browned and starting to soften. Transfer to a plate.

2. Heat 1 Tbsp. oil in the same pan over medium heat. Add onion and cook about 5 minutes until softened. Add garlic and red pepper flakes and cook about 30 seconds until fragrant. Add crushed tomatoes, eggplant and remaining 1/2 tsp. salt. Simmer about 10 minutes, stirring occasionally, until slightly thickened.

3. Meanwhile, add pasta to the boiling water and cook al dente according to package directions. Before draining, reserve about 1/4 cup of pasta cooking water. Drain pasta and return to the pot. Add sauce and basil. Gently toss to combine, adding a splash of pasta water as needed to coat the pasta well with sauce. Serve topped with more basil and cheese, if desired.