How To Make Rigatoni alla Nona - Best Recipe | Charleston Magazine

Ingredients

• 3/4 cup extra-virgin olive oil, divided
• 6 garlic cloves, peeled and smashed
• 1 medium purple eggplant, peeled and cut in one-inch dice
• 1 medium red onion, cut into 1/2-inch slices
• 3 cups red bell pepper strips, approximately one-inch wide
• 2½ Tbs. kosher salt, divided
• 1/2 tsp. black pepper
• 3/4 tsp. red chili flakes
• 1½ cups crushed tomatoes (Cento or other good quality preferred)
• 1 lb. rigatoni or other durum wheat pasta De Cecco brand recommended
• 1 cup roughly chopped basil
• 1/2 cup freshly grated Parmesan cheese
• Ricotta cheese