Sicilian-Style Gemelli (Pasta Scarpariello) | RICARDO

Ingredients

• 1 onion, chopped
• 2 cloves garlic, finely chopped
• 1/2 teaspoon (2.5 ml) peperoncino pepper flakes or other hot pepper flakes
• 2/3 cup (150 ml) olive oil
• 28 oz (796 ml) crushed tomatoes
• 1 large eggplant, cut into 1/4-inch very small dice (1/2-cm) (or 3 small eggplants)
• 1 lb (450 g) gemelli or rigatoni or penne rigate
• One container 200 g bocconcini, at room temperature and torn into pieces
• Parmigiano-Reggiano cheese, to taste
• Salt and pepper