Ingredients
- 3 tablespoons canola oil
- 1/2 cup onion, finely diced
- 3 cloves garlic, finely chopped
- 2 28-ounce cans San Marzano tomatoes
- Sugar, if needed
- 1/4 to 1/2 teaspoon red pepper flakes (depending on how spicy you like it)
- 4 ounces baby arugula
- Fresh basil leaves, torn
- 2 tablespoons chopped fresh flat leaf parsley
- 1 cup freshly grated Parmigiano Reggiano cheese
- 1 cup fresh ricotta
- Salt and freshly ground black pepper
Preparation
Step 1
1. Heat the oil over medium-high heat in a large, high-sided sauté pan. Add the onion and cook until soft, about five minutes. Add the garlic and cook for 30 seconds.
2. Add the tomatoes and half of the reserved juice and bring to a simmer. Cook for 15 minutes and then gently crush the tomatoes with a potato masher until slightly smooth. Taste for seasoning and add sugar if needed. Add the chile flakes and continue cooking until thickened, about 45 minutes longer, stirring occasionally. Season the sauce with the salt and pepper to taste.
3. Add the drained pasta to the sauce and toss to coat evenly. Stir in some of the reserved pasta water, if needed and ½ cup of the cheese. Stir in the arugula, eggplant and herbs. Transfer to a platter and top with dollops of ricotta and serve with the remaining cheese on the side.