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Tagliatelle with Eggplant, Pine Nuts and Raisins
Tagliatelle with Eggplant, Pine Nuts and Raisins

Tagliatelle with Eggplant, Pine Nuts and Raisins

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Cook Minutes 35 Min
Prep : 35 Min
This recipe is inspired by the region of Toscana in Italy.
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6 Servings
Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 Tbsp. extra virgin olive oil
1 eggplant (1 lb./450g), chopped
1/4 cup raisins
1 Tbsp. anchovy paste
330 g tagliatelle pasta, uncooked
1 jar (650 mL) Classico di Siena Fire Roasted Tomato & Garlic Pasta Sauce
1/4 cup chopped fresh basil
1/4 tsp. ground black pepper
1/4 cup pine nuts, toasted
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Step 1
Heat oil in large deep skillet on medium heat. Add eggplant; cook 8 to 10 min. or until golden brown, stirring occasionally and adding raisins and anchovy paste to skillet for the last minute.
Step 2
Meanwhile, cook pasta as directed on package, omitting salt.
Step 3
Add pasta sauce to eggplant mixture in skillet; cook 10 min. or until eggplant is tender, stirring frequently. Drain pasta, reserving 1/2 cup cooking water. Add pasta, reserved cooking water, basil and pepper to eggplant mixture; mix lightly. Sprinkle with nuts.
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Special Extra
Sprinkle with 1/3 cup Kraft 100% Parmesan Shredded Cheese before serving.
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Nutrition
Calories
340
Calories From Fat
0
% Daily Value
Fat 13 g
Saturated fat 2 g
10 %
Cholesterol 20 mg
Sodium 750 mg
31 %
Carbohydrate 50 g
Fibre 7 g
Sugars 11 g
Protein 8 g
Vitamin A
4 %
Vitamin C
30 %
Calcium
8 %
Iron
20 %
Servings
6 servings, 1/6 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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