Fresh Basil Pasta with Eggplant and Tomato

Ingredients

• 2 1/2 cups all-purpose flour, plus more for dusting
• 1/2 cup fine semolina flour
• 1/4 cup finely chopped fresh basil
• 2 tablespoons finely grated parmesan cheese
• 2 tablespoons finely grated pecorino romano cheese
• Kosher salt
• 3/4 cup whole milk
• 2 large eggs
• 2 tablespoons extra-virgin olive oil
• 1 large eggplant (about 1 1/2 pounds), cut into 1-inch chunks
• 1/2 cup extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 5 cloves garlic, smashed
• Pinch of red pepper flakes
• 1 28-ounce can whole peeled Italian tomatoes, crushed with your hands
• 1 tablespoon chopped fresh basil, plus 1/2 cup torn leaves
• 8 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
• Grated pecorino Romano cheese, for topping

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