Pasta Alla Norma

Ingredients

• 1 28-oz can whole peeled tomatoes
• ⅓ cup plus 2 Tbsp. extra-virgin olive oil
• 1 lb. Japanese or globe eggplant, cut into ½" pieces
• 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, divided, plus more
• 3 garlic cloves, thinly sliced
• ½ tsp. crushed red pepper flakes
• 3 Tbsp. double-concentrated tomato paste
• 2 Tbsp. coarsely chopped oregano
• 1 lb. tubular pasta (such as calamarata or rigatoni)
• 4 oz. ricotta salata, shaved
• Torn basil leaves (for serving)
• Freshly ground black pepper

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