3 tablespoons Outer Banks Olive Oil Co. lemon olive oil (plus more for drizzling)
4 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1/4 teaspoon red pepper flakes (optional)
Salt and pepper to taste
Fresh basil leaves, torn
Ricotta salata or feta cheese, crumbled
Optional: 1/2 pound shrimp or calamari, cleaned and deveined
Instructions:
Prepare the Eggplant:
Sprinkle the diced eggplant with salt and let sit for 30 minutes. Rinse and pat dry. In a large skillet, heat 2 tablespoons of lemon olive oil over medium heat. Add the eggplant and cook until golden and tender. Remove from the skillet and set aside. Prepare the Sauce:
In the same skillet, add the remaining lemon olive oil and sauté the garlic until fragrant. Add the crushed tomatoes and red pepper flakes. Season with salt and pepper. Let the sauce simmer for about 15-20 minutes until it thickens. Cook the Pasta:
While the sauce simmers, cook the pasta according to package instructions until al dente. Drain and set aside. Combine:
If adding seafood, sauté the shrimp or calamari in a separate pan until just cooked through, then add to the tomato sauce. Stir the cooked eggplant into the tomato sauce. Add the pasta to the sauce and mix well to combine. Serve:
Serve the pasta topped with fresh basil and crumbled ricotta salata or feta cheese. Drizzle with a bit of extra lemon olive oil for an added burst of flavor.
