Directions

1. 1

   Create a mound of flour on a clean work surface. Make a well in the center and add approximately three-quarters cup of water. Using a fork, gradually incorporate flour from the inner walls of the well, mixing until a shaggy dough begins to form. Add more water by the teaspoon if needed to achieve a cohesive mass.

2. 2

   Transfer the dough to a lightly oiled surface and knead for 10 minutes, pushing forward with the heel of your hand and folding back on itself, until the dough is smooth, elastic, and no longer sticky. Add minimal flour only if absolutely necessary.

3. 3

   Wrap the dough tightly in plastic wrap and rest at room temperature for at least 30 minutes to allow the gluten to relax.

4. 4

   While the dough rests, preheat your oven to 400°F. Slice the eggplant into 1/4-inch-thick rounds. Brush both sides lightly with olive oil, season with sea salt and black pepper, and arrange on baking sheets. Roast for 20 minutes until golden and tender, stirring halfway through. Set aside to cool, then cut into bite-sized pieces.

5. 5

   Score the bottom of each tomato with a shallow X. Bring a pot of salted water to a rolling boil, blanch the tomatoes for 1–2 minutes until the skins begin to split, then transfer to an ice bath. Peel away the skins and roughly chop the flesh, discarding seeds if desired. Set aside.

6. 6

   Tear the fresh basil leaves by hand into a mixing bowl. Mince the garlic cloves finely and add to the basil along with the chopped tomatoes. Slowly drizzle in 2 tablespoons of the remaining extra-virgin olive oil while gently folding the mixture together. Season with a pinch of sea salt and freshly ground black pepper. Let the pesto rest for 15 minutes to allow flavors to meld.

7. 7

   Divide the rested dough into four equal portions. On a lightly oiled surface, roll each portion into a thin rope about 1/8 inch in diameter. Using a chopstick or wooden skewer laid diagonally along the rope, roll the rope tightly around it in a spiral, then gently slide the corkscrew shape onto a parchment-lined tray. Repeat with remaining dough.

8. 8

   Bring a large pot of generously salted water to a rolling boil. Working in batches if needed, carefully add the corkscrew pasta shapes and cook for 3–4 minutes until they rise to the surface and are tender but still maintain a slight firmness. Scoop out the pasta with a slotted spoon and transfer to a colander; reserve 1 cup of the cooking water.

9. 9

   In a large shallow bowl or serving platter, gently combine the warm pasta with the roasted eggplant pieces. Pour the tomato-basil pesto over the top and toss gently to coat, adding a splash of reserved pasta water if needed to loosen the sauce. Drizzle with the remaining extra-virgin olive oil.

10. 10

    Divide among serving bowls, season with additional sea salt and black pepper to taste, and serve immediately while the pasta is still warm.