Neapolitan pasta with summer vegetables

Ingredients:

• 1 can (800 g) store-bought tomato sauce with basil, warmed
• 5 tablespoons extra-virgin olive oil
• 1 small eggplant, cut into 1cm cubes.
• 1 small zucchini, cut into 1cm cubes.
• 1/4 tsp crushed red pepper flakes
• 2 cloves garlic, crushed
• 450 g bucatini pasta
• 1.5 cups fresh ricotta
• 1/4 cup fresh basil leaves, chopped

Preparation:

1. Bring a large saucepan of salted water to a boil. In a small bowl, combine 1 cup tomato sauce with 2 tablespoons olive oil; set aside. Generously salt the eggplant and zucchini and drain in a colander for 15 minutes. Rinse with cold water and pat dry with paper towels.
2. In a large skillet over medium-high heat, heat the remaining 3 tablespoons olive oil with the red pepper flakes and garlic until shimmering but not smoking. Add the vegetables and cook, stirring occasionally, until golden and crisp, about 5 minutes.
3. Cook the pasta according to package directions; drain, reserving 1/2 cup of the cooking water. Return the pasta to the pot along with the cooking water and remaining tomato sauce. Toss to coat and divide among 6 plates. Top with the vegetables, reserved tomato sauce, ricotta, and basil.