Basics: How to Dice an Onion

Name: Basics: How to Dice an Onion
Ingredients: Ingredients; 2 medium eggplants, cut into 3/4″ cubes; 7 tbsp. extra-virgin olive oil; Kosher salt and freshly ground black pepper, to taste; 1 small yellow onion, minced; 1 tsp. crushed red chile flakes; 5 cloves garlic, minced; 1 (28-oz.) can whole peeled San Marzano tomatoes, undrained and crushed by hand; 1 lb. bucatini or spaghetti; 4 oz. ricotta salata, grated; 16 fresh basil leaves, torn by hand

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Heat oven to 500º. Put eggplant into a bowl and drizzle with 4 tbsp. oil. Toss to combine and season with salt and pepper. Transfer eggplant to 2 baking sheets and bake, turning occasionally, until soft and caramelized, about 20 minutes. Transfer to a rack; set aside. Heat remaining oil in a 5-qt. pot over medium heat. Add onions and cook, stirring, until soft, about 10 minutes. Add chile flakes and garlic and cook, stirring, until garlic softens, about 3 minutes. Add tomatoes and half the basil, season with salt, and cook until heated through, about 5 minutes. Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally, until just al dente, about 9 minutes. Drain pasta and transfer to tomato sauce. Stir in reserved eggplant and toss to combine. Stir in remaining basil and season with salt. To serve, transfer pasta to a platter and garnish with ricotta salata.

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