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Categories:Viewed: 27 - Published at: 7 years ago
Ingredients
- 13 1/4 ounces linguine
- 2 eggplant medium, diced
- 1 clove garlic minced
- 6 anchovies drained, chopped
- 1 lemon zested and juiced
- 2 ounces baby arugula
- grated Parmesan cheese to serve
Method
- Cook pasta in boiling salted water until al dente. Drain, reserving 1 cup cooking liquid.
- Meanwhile, heat a large, lightly oiled frying pan over high heat. Cook eggplant and garlic for 8 mins, stirring occasionally, until golden and tender. Add pasta, anchovies, lemon zest, lemon juice and a little cooking liquid. Toss to combine. Season. Add arugula and toss until wilted.
- Serve with grated Parmesan.
