Rigatoni with Roasted Eggplant and Prosciutto

1. Preheat the oven and roast eggplant

Preheat your oven to 425 degrees. While the oven is heating, toss the diced eggplant with 1/4 cup of extra-virgin olive oil and a generous seasoning of salt and black pepper. Spread the eggplant evenly on a large rimmed sheet pan and roast it in the oven for about 25-30 minutes, flipping the pieces halfway through to ensure they brown evenly and develop a beautiful golden color.

2. Cook prosciutto

As the eggplant roasts, heat 2 tablespoons of olive oil in a deep 12-inch skillet over medium heat. Add the chopped prosciutto and cook for about 2-3 minutes until it becomes crispy. Transfer the prosciutto to a paper towel-lined plate to drain any excess oil.

3. Cook aromatics and tomatoes

In the same skillet, add the thinly sliced shallot, garlic, and chile, cooking for about 2 minutes until they become fragrant and slightly softened. Next, add the cherry tomatoes and cook them down for 5-7 minutes, pressing on the tomatoes with a spoon to help them burst and release their juices. Stir in the canned diced tomatoes along with their juices, season with salt and pepper, and let the mixture simmer for about 15 minutes until it thickens and the flavors meld together.

4. Cook pasta

While the tomato sauce is simmering, bring a large pot of salted water to a boil and cook the rigatoni according to the package instructions. Before draining the pasta, reserve 1 cup of the pasta cooking water. This starchy water will help to bring the sauce and pasta together.

5. Combine pasta and sauce

Once the eggplant is roasted, add it to the tomato sauce in the skillet, stirring well to combine. Add the drained pasta to the skillet and toss everything together, using a splash of the reserved pasta water if needed to loosen the sauce. Stir in the finely chopped fresh mozzarella, which will start to melt and coat the pasta beautifully.

6. Serve

To serve, plate the pasta in the skillet or divide it among bowls. Top each serving with the crispy prosciutto and a generous sprinkle of fresh herbs. If desired, finish with a pinch of flaky salt for an extra touch of flavor. Enjoy your delicious meal!