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.
- 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
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.