Pasta Saltata - Red Whole-Wheat Penne
According to chef Marcus Samuelson, “A brief Italian occupation from 1936 to 1941 left a European presence evident in Ethiopia’s cathedrals and in dishes like pasta saltata.”
Those are the notes on Cooking Light Global Kitchen: The World’s Most Delicious Food Made Easy recipe for Red Whole-Wheat Penne aka Pasta Saltata another dish of Ethiopian inspiration.
Despite following the instructions, the dish ended up with too much Harissa-based sauce, and thus the picture is messy and doesn’t do justice to the dish.
I tend to avoid mixing starches, but having both potatoes and pasta imparts an incredible texture to the dish.
Harissa is typical of the North African region - in particular Tunisia where is considered the “national condiment” and of which Tunisia is also the largest exporter (some 22,000 tonnes in 2016).
- add less sauce next time (but it was so good!).
- learn more about the spices of the region where the dish hails from.
- Used another of Frontier’s spices Organic Harissa which comes as a powder even though most recipes seem to call for a paste.
Definitely a remake.