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Christmas Pasta

Call it Christmas Pasta or Cheapskate Pasta, by any name, it’s plant-based, party-ready and a treat for all seasons. Recipe from Pasta Modern, copyright 2013 by Francine Segan. Reprinted by permission from Stewart, Tabori and Chang.

Ingredients
  

  • 1 pound fussilloni or other short pasta
  • salt
  • 5 tablespoons olive oil
  • 1 garlic clove sliced
  • ½ cup assorted nuts such as hazelnuts, walnuts, pine nuts, chopped
  • 3 tablespoons of any dried fruit such as apricots, dates or raisins, chopped
  • 2 tablespoons salted capers rinsed
  • 1 28- ounce can diced tomatoes
  • 10 pitted oil-cured black olives
  • 1 teaspoon dried oregano
  • 1/4 cup fresh parsley chopped, plus more for garnish

Instructions
 

  • Cook the pasta in salted boiling water until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
  • Meanwhile, heat the oil and garlic in a large pan over medium-high heat for about 2 minutes or until fragrant.
  • Then stir in the nuts, raisins, capers and tomatoes and cook for about 5 minutes. Add the olives, oregano and parsley and cook 1 more minute.
  • Toss the pasta into the sauce. Stir in some of the pasta water to help blend the flavors and create a smooth consistency.
  • Serve topped with more parsley.