2 heaped cups cherry or grape tomatoes or 12 ounces
3 cloves garlic
6 tablespoons olive oil divided
1 teaspoon kosher salt plus more to taste
Freshly ground black pepper
1 teaspoon red pepper flakes adjust to taste
1 pound dried rigatoni pasta
1/4 cup fresh mint or basil leaves torn, optional
1/2 cup grated parmesan, pecorino, or ricotta salata optional, skip to keep dish vegan
1/4 cup toasted pine nuts
Equipment
oven
baking sheet
parchment paper
large pot
food processor or blender
Directions
Heat oven to 400 degrees F. Line a large baking sheet with parchment paper. Add eggplant, tomatoes, garlic, 3 tablespoons of the olive oil, 1 teaspoon kosher salt, many grinds of black pepper, and red pepper flakes (to taste) to the baking sheet and use your hands to toss to combine. Spread the vegetables out in an even layer on the baking sheet. Roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but a full minute shy of done. Before you drain the pasta, reserve 1 1/2 cups of the pasta cooking water.
Transfer the roasted vegetables — I use the parchment paper as a sling — to a food processor or blender. Add the torn mint or basil leaves (if using; save a few for garnish), an additional 3 tablespoons olive oil, and a few splashes of the pasta cooking water and blend until the sauce is smooth. Taste for seasoning and add more salt and pepper as needed.
Return the pasta to the cooking pot, pour the eggplant sauce over it, and a big splash of the reserved pasta cooking water and cook together over medium-high heat for 1 to 2 minutes, adding more cooking water if needed to loosen the sauce.
Transfer to a serving bowl; finish with another drizzle of olive oil. Garnish with pine nuts, reserved herbs (if using), and cheese (if using) and serve.