RIGATONI WITH EGGPLANT CAPONATA
Tangy Eggplant Caponata, some grated Parmesan, and pasta are all you need to make this easy meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 3
Steps:
- 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.
Nutrition Facts : Calories 462 g, Fat 9 g, Fiber 7 g, Protein 14 g
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