- Coarse salt and ground pepper
- 1 pound short, ridged pasta, such as penne rigate
- 1 recipe <u>Eggplant-Tomato Relish</u>
- 4 ounces crumbled feta cheese
- In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Stir in relish and reserved pasta water, then season with salt and pepper. Top with feta and serve warm or at room temperature.
Refrigerate in an airtight container, up to 3 days.