Rigatoni with Eggplant Caponata

Name: Rigatoni with Eggplant Caponata
Ingredients: 12 ounces rigatoni; 2 cups Eggplant Caponata; Grated Parmesan

Tangy Eggplant Caponata, some grated Parmesan, and pasta are all you need to make this easy meal.

Everyday Food, April 2008

Gallery

Servings:

Step 1
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.

Advertisement