900 g aubergines - cut lengthwise into 2 centimetre slices - rinse before use
60 ml olive oil30 ml olive oil15 ml olive oil - to drizzle with
6 cloves garlic - peel and cut into fine slices
0,5 teaspoon chili flakes
800 g canned whole plum tomatoes - roughly chop them with a fruit knife while still in the can
1 tablespoon dried oregano
1 teaspoon cane sugar
400 g linguine pasta - dry
cooking water - from cooking of the pasta
30 g pecorino romano cheese - finely grate15 g pecorino romano cheese - finely grate for final decoration
basil - final decoration, use the leaves
salt - to your taste
black pepper - freshly ground from a pepper mill, to your taste
220 °C
