Rigatoni with Eggplant and Pesto

Serve 6

In a pot with boiling salted water cook the rigatoni al dente. Meanwhile, in a saucepan, brown the garlic clove with a little extra virgin olive oil, then add the Pomodorina. When the sauce has reached a boil, add the Eggplant Sauce and the Genovese Pesto. Drain the pasta and sauté it for a minute together with the prepared sauce.