21.   Add the pasta and stir several times.

22.   Add the pasta to the boiling water and cook until tender.

23.   Add the pasta to the cooking water and boil until it is about two thirds of the way to al dente.

24.   Add the pasta to the eggplant pan.

25.   Add the pasta to the sauce and toss to coat all strands, adding a little pasta water if necessary.

26.   Add the pasta, toss well and serve at once with Parmesan cheese.

27.   Add cooked pasta and stir.

28.   Add drained pasta to skillet with fennel sauce and toss.

29.   Add pasta and stir to combine.

30.   Add pasta and toss to coat.