Ingredients
-
1
-
1/4
-
1/2
-
1/4
-
2
-
1/4
-
2
-
2
-
1
-
6
-
1/4
-
1/4
-
-
-
Directions
Pasta Saltata Ethiopian Style, 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 , 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 , 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
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Steps
|
1
Done
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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
Done
|
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
Done
|
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
Done
|
Combine Pasta, Potatoes, and Almond Mixture in a Large Bowl, Tossing Gently. Fold in Arugula; Sprinkle With Basil. |
