Ingredients
12 ounces rigatoni
2 cups Eggplant Caponata
Grated Parmesan
Preparation
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.
