Pasta Saltata Ethiopian Style |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Italian influences from when Ethiopia was part of Africa Orientale Italiana (Italian East Africa). The traditional Genovese version of the dish also has potatoes in it. Ingredients:
1 lb yukon gold potato, peeled (about 2) |
1/4 cup extra virgin olive oil, divided |
1/2 cup blanched whole almond |
1/4 cup shallot, thinly sliced |
2 garlic cloves, minced |
1/4 cup fresh lemon juice |
2 tablespoons fresh parmesan cheese, grated |
2 tablespoons harissa |
1 teaspoon salt |
6 cups hot cooked whole wheat penne (about 12 ounces uncooked tube-shaped pasta) |
1/4 cup arugula, chopped |
1/4 cup basil, chopped |
Directions:
1. Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender. Drain potatoes in a colander over a bowl, reserving 1 1/2 cups liquid. Cool potatoes slightly, and cut into 1/2-inch pieces.
2. Heat 1 tablespoon oil in a small skillet over low heat. Add almonds, shallots, and garlic to pan; cook 8 minutes or until the almonds are golden, stirring often. Remove from heat; cool.
3. Place almond mixture in a food processor; add remaining 3 tablespoons oil, juice, cheese, harissa, and salt; process 1 minute or until well blended and almost smooth. With the processor on, slowly pour 1 1/2 cups reserved cooking liquid through food chute; process 1 minute or until smooth.
4. Combine pasta, potatoes, and almond mixture in a large bowl, tossing gently. Fold in arugula; sprinkle with basil.
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