Eggplant Caponata Sauced Pasta

Just add tomato, crushed red pepper, and fresh basil to
prepared caponata and in no time flat you'll have a
no cook sauce that tastes like it was simmered for hours.

Ingredients:
1 jar (7 1/2 ounces) caponata
1/2 pound fresh, ripe tomatoes, seeded diced
1/4 teaspoon crushed red pepper, or to taste
1/2 teaspoon salt, or to taste
Freshly ground black pepper
1/4 cup (1/2 stick) unsalted butter, at room temperature
1/4 cup freshly grated Parmesan cheese, plus extra for serving
1/4 cup fresh basil leaves or flat-leaf parsley, coarsely chopped

Directions:
Combine caponata, tomatoes, crushed red pepper, salt, pepper,
butter, and Parmesan cheese in pasta serving bowl.
Set aside to warm to room temperature.
Cook pasta in large pot of boiling salted water until al dente.
Drain pasta well and immediately add to sauce in bowl.
Sprinkle with basil and toss.
Serve at once with extra Parmesan cheese.