Red Whole Wheat Penne
Probably the main foreign influence on Ethiopian cuisine is Italian. Pasta saltata is a common dish, cooked with rich butter, olive oil, pasta, berbere spice blend, and fiery chiles. This healthful version with whole wheat pasta uses almonds to create a pestolike sauce, and the red color comes from the hot harissa condiment. And just like the traditional Genovese version of the dish, this pasta is served with potatoes.
Yield: 4 servings (serving size: about 2 cups)
Ingredients
- 1 pound peeled Yukon gold potatoes (about 2)
- 1/4 cup extra-virgin olive oil, divided
- 1/2 cup blanched whole almonds
- 1/4 cup thinly sliced shallots (about 1 large)
- 2 garlic cloves, minced
- 1/4 cup fresh lemon juice
- 2 tablespoons grated fresh Parmesan cheese
- 2 tablespoons harissa
- 1 teaspoon salt
- 6 cups hot cooked whole wheat penne (about 12 ounces uncooked tube-shaped pasta)
- 1/4 cup chopped arugula
- 1/4 cup chopped basil
Preparation
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.
Nutritional Information
- Calories:
- 318 (38% from fat)
- Fat:
- 13.6g (sat 1.6g,mono 8g,poly 3.3g)
- Protein:
- 9.3g
- Carbohydrate:
- 47.6g
- Fiber:
- 6.7g
- Cholesterol:
- 1mg
- Iron:
- 2.3mg
- Sodium:
- 325mg
- Calcium:
- 71mg





