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Gallery Rigatoni with Eggplant Caponata Recipe Summary Servings: 4
Ingredients Ingredient Checklist 12 ounces rigatoni 2 cups Eggplant Caponata Grated Parmesan
Gallery Rigatoni with Eggplant Caponata
Recipe Summary Servings: 4
Gallery
Rigatoni with Eggplant Caponata
Rigatoni with Eggplant Caponata
Rigatoni with Eggplant Caponata
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 12 ounces rigatoni 2 cups Eggplant Caponata Grated Parmesan
Directions
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.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Rigatoni with Eggplant Caponata
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Rigatoni with Eggplant Caponata
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
