“When vegetarians tell me they’re in a cooking rut,” I tell them to “go global,” said Joe Yonan in The Washington Post. Chef Marcus Samuelsson’s take on Ethiopian-style pasta saltata combines potatoes and pasta in a rich, tangy sauce. But “the harissa is the kicker.” The chile paste is enough to jolt anyone out of those veggie doldrums.
Red whole-wheat penne
- 2 medium Yukon Gold potatoes, peeled
- ¼ cup olive oil
- ½ cup blanched whole almonds
- 1 large shallot lobe, thinly sliced
- 2 cloves garlic, chopped
- ¼ cup lemon juice
- 2 tbsp grated Parmigiano-Reggiano
- 2 tbsp harissa
- 1 tsp fine sea salt
- 12 oz dried whole-wheat penne
- ¼ cup chopped arugula
- ¼ cup chopped basil leaves
Cover potatoes with water in a saucepan. Bring to a boil. Reduce heat to medium-low and cook until the potatoes are tender, 15 minutes. Scoop out with a slotted spoon, reserving cooking water. Cool potatoes slightly, then cut into ½-inch pieces. Pour 1 tbsp oil into a small skillet over low heat. Add almonds, shallot, and garlic; cook, stirring frequently, until almonds are golden brown and shallot and garlic tender, 6 to 8 minutes. Remove from heat. Let cool.
Subscribe to The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.
Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
Scrape almond mixture into a food processor. Add 3 tbsp oil, lemon juice, cheese, harissa, and salt; puree until smooth. With motor running, slowly add 1½ cups of cooking water; puree until smooth. Bring a large pot of salted water to a boil over medium-high heat. Add penne. Cook until al dente. Drain and toss in a bowl with the potatoes and sauce. Fold in the arugula and bring to the table, garnished with basil. Serves 4.
