Rigatoni with Eggplant Caponata
Tangy Eggplant Caponata, some grated Parmesan, and pasta are all you need to make this easy meal.
- Servings: 4
Source: Everyday Food, April 2008
- 12 ounces rigatoni
- 2 cups Eggplant Caponata
- Grated Parmesan
In a large pot of boiling salted water, rigatoni until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Add eggplant caponata to pasta; toss, gradually adding enough reserved pasta water to mixture to coat pasta lightly. Serve garnished with Parmesan.