Pasta Saltata Ethiopian Style

Submitted by Member 610488

"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."

 

• Ready In: 1hr
• Ingredients: 12
• Serves: 4

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.

Reviews

[mhilletewo]

I am an Ethiopian, from the Horn of Africa, born and raised. I am an excellent cook. There is nothing Ethiopian about this recipe. We don't cook with olive oil and don't use nuts in food. Neither do we add parmesan. And what the heck is harissa. Would be great if you stuck to the truth and told people this was your own creation. To correct your mistaken take on history, Ethiopia was never a colony of Italy. It was a five-year occupation.