INGREDIENTS
1
large eggplant
6 cloves
garlic, smashed
2 pints
cherry or grape tomatoes
1/3 cup
extra virgin olive, plus more for serving
1/2 tsp
kosher salt
1/4 tsp
freshly ground black pepper
1/4 tsp
crushed red pepper
1 lb
spaghetti or any other pasta you like
1/2 cup
grated Parmesan, for serving
16
basil leaves