- 1 1/2 pound ripe Roma tomatoes, cored and quartered lengthwise
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1 eggplant (about 1 1/2 pounds), cut into 3/4-inch cubes
- 3 cloves garlic, finely chopped
- 1 cup white wine
- 1 pound dried penne rigate pasta
- 1/2 cup oil-cured olives, pitted, roughly chopped
- 1 cup ricotta salata cheese, crumbled
- 1/4 cup grated Pecorino Romano cheese
- 1 cup loosely packed fresh basil leaves, torn
In a large, deep skillet, heat remaining 1/4 cup oil over medium heat. Add garlic and cook, stirring frequently, until the garlic starts to brown, about 1 minute. Add wine and simmer until reduced by about half, 6 to 8 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook according to the package directions.
Add tomatoes, eggplant and olives to the garlic-wine mixture in skillet. As soon as the pasta is cooked, drain and add to skillet along with 1 or 2 tablespoons of the starchy pasta cooking water. Toss to combine well. Add ricotta salata, Pecorino Romano and basil and toss gently to combine. Serve immediately.
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