spicy summer pasta

5 tablespoons extra-virgin olive oil
1 yellow onion, diced
5 garlic cloves, peeled and smashed
1 large or 2 small Italian eggplants, peeled and cut into 1-inch chunks
3 large tomatoes, peeled and roughly chopped
1 tablespoon kosher salt + more to taste
3 tablespoons harissa
3 anchovy filets
1 pint of cherry tomatoes, halved
3 tablespoons capers
1 package of pappardelle pasta
¼ cup grated Parmigiano reggiano
Handful of fresh basil leaves, torn

STEP 1
In a large cast iron skillet, heat 2 tablespoons of olive oil over medium high and sauté the onion and garlic for 3-5 minutes, until soft. Add the eggplant and 2 more tablespoons of olive oil. Cook the eggplant for 5-7 minutes, until slightly soften. Add the tomatoes and salt, and turn the heat to low. Let simmer for 1 hour, stirring often and crushing the eggplant and tomatoes with the back of a wooden spoon. Pour the mixture into a mixing bowl to purée with an immersion blender or into a blender to blitz. Blend it really well until smooth. Taste and add more salt if needed.

STEP 2
In the same skillet you used for the eggplant-tomato sauce, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the harissa and anchovies; sauté 2 minutes. Add the cherry tomatoes and a pinch of salt. Sauté for 5-7 minutes, shaking the skillet often, until the tomatoes start to blister. Turn the heat to low, and add the eggplant-tomato sauce and capers to the skillet. Let simmer while you make the pasta.

STEP 3
Cook the pasta accordingly to package directions until just before al dente. Then pluck the pasta out of the water and put directly into the sauce. Add 1 cup of the hot pasta water to the sauce and mix all together. Add in the grated Parmesan cheese and torn basil leaves. Serve immediately.