Pasta all’arrabbiata con melanzane sottaceto (with pickled aubergine) - Test 2

1 - This is kind of made up, but essentially it's a Pasta all’arrabbiata with just the eggplant added. I'm sure I could make this without the eggplant just for the Pasta all’arrabbiata. I have to say I didn't really taste the fresh basil. I wonder if I can just use dried to similar effect?

2 - Again, I didn't really taste the basil, so I'm substituting 1/2 cup of roughly chopped basil for 2 Tbsps dried. Or that's what the Interwebs told me to do, but it seems like too much. Testing! I also want to cook the tomato a little more to break down more.

3 - Cooking everything down into jammyness is the way to go, then adding pasta water for desired sauciness.

4 - The timing for the pasta to be ready right on time is challenging, but it also revealed something delightful. The sauce was ready in advance, and started to dry out, and it seemed like the tomato was really firm still, so I started to put in a couple Tablespoons of pasta water to keep things going. Well, I got true jamminess in the process and I think I prefer it. Trying out wording.

1 lb (450g) pasta (rigatoni, penne, or spaghetti etc)
12-16 (about 5oz/140g) "Mediterranean Gourmet Eggplant Strips in Oil", roughly chopped

2 Tbsps. oil from the jar
2-3 cloves garlic, minced.
1/2 tsp red pepper flakes, to taste
1 (28 oz) can crushed or diced tomatoes
2 Tbsps. dried basil

1 cup pasta water
1/4 + 1/4 cup grated parmesan
Salt and pepper, to taste

1. Put a pot of cold water on the stove to heat up to boil the pasta.
2. Meanwhile, heat the reserved oil from the eggplant jar in a large skillet over medium heat. Add the garlic and red pepper flakes and cook for 1-2 minutes until fragrant and the garlic is lightly golden.
3. When the garlic is just golden, pour the canned tomatoes into the skillet and bring to a gentle simmer. Cook for about 15 minutes, allowing the flavors to combine and the tomato to start to break down. Cook uncovered to allow for the tomato juices to reduce - look for the sauce to darken and become jammy. You may have to add pasta cooking water to get it to this point depending on the tomatoes you've used.
4. Meanwhile, cook the pasta until al dente and reserve about 1 cup of the starchy pasta water.
5. Stir into the sauce the "Mediterranean Gourmet Eggplant Strips in Oil" and the basil and let it simmer for another few minutes until the eggplant is warmed through.
6. To keep warm until the pasta is ready, keep cooking at a slow simmer, adding pasta water to prevent drying out and sticking.
7. Add the cooked, drained pasta directly to the skillet with the sauce. Toss well to coat the pasta. Add a splash or two of the reserved pasta water to help the sauce emulsify and cling to the pasta. This will give it a silky finish.
8. Stir in 1/4 cup of the grated cheese. Taste and adjust seasoning with salt and pepper as needed. Serve immediately, with the remaining cheese on the side.