Linguine Wiht Eggplant And Anchovies - cooking recipe

Ingredients

13.25 oz linguine
2 None medium eggplant, diced
1 clove garlic, minced
6 None anchovies, drained, chopped
1 None lemon, zested and juiced
2 oz baby arugula
None None grated Parmesan cheese, to serve

Preparation

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.