Neapolitan Summer Vegetable Pasta

Ingredients

• Kosher salt and freshly ground black pepper
• One 24-ounce jar tomato-basil sauce, warmed
• 5 tablespoons extra-virgin olive oil
• 1 small eggplant, cut into 1/2-inch cubes
• 1 small zucchini, cut into 1/2-inch cubes
• 1/4 teaspoon crushed red pepper flakes
• 2 cloves garlic, crushed
• 1 pound bucatini pasta
• 1 1/2 cups fresh ricotta
• 1/4 cup fresh basil leaves, chopped

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