Rigatoni Alla Norma – Pastene

Ingredients

• 6 Tbsp Pastene Extra Virgin Olive Oil, plus more for serving
• ¾-1 lb small Italian or Japanese eggplants
• kosher salt to taste
• 1 Tbsp Pastene Minced Garlic
• 1 tsp dried oregano
• ¼ tsp red pepper flakes
• 2 Tbsp Pastene Tomato Paste
• 1 28 oz can Pastene San Marzano Style Tomatoes, crushed by hand
• 16 oz Pastene Italian Rigatoni
• 2-3 Tbsp fresh small basil leaves, or roughly torn large leaves
• 2 oz aged ricotta salata or Pastene Grated Romano Cheese