Tagliatelle with Eggplant, Pine Nuts and Raisins

1. 1

   Heat oil in large deep skillet on medium heat.

2. 2

   Add eggplant; cook 8 to 10 min.

3. 3

   or until golden brown, stirring occasionally and adding raisins and anchovy paste to skillet for the last minute.

4. 4

   Meanwhile, cook pasta as directed on package, omitting salt.

5. 5

   Add pasta sauce to eggplant mixture in skillet; cook 10 min.

6. 6

   or until eggplant is tender, stirring frequently.

7. 7

   Drain pasta, reserving 1/2 cup cooking water.

8. 8

   Add pasta, reserved cooking water, basil and pepper to eggplant mixture; mix lightly.

9. 9

   Sprinkle with nuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.