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Published on Dec 26, 2013
This is an awesome dish that food historian and friend Francine Segan discovered while traveling Italy last year. It's called the cheapskate pasta, and it's perfect for the year's end because, essentially, one can clean out their whole pantry while making this dish - and as you know, cleaning out the pantry is a great thing to do at year's end! Also, check out my friend's video's at the end of the video!
I love this recipe because there's hardly any chopping or fussing. It starts out as a simple tomato sauce, that gets a savory-salty hit from capers and olives and la dolce vita sweetness from dried fruit topped off with a nice nut crunch. It's so flavorful you don't even need cheese. It's totally vegan-a feast in 5 minutes.
Poor families in Naples who couldn't afford fish for Christmas Eve dinner would instead make this dish, using pantry leftovers. Even though the hard times are over, Italians still make this delicious, economical dish!
1 pound fusilli or any short pasta, preferably Garofalo or Felicetti brand Salt Olive oil 2 garlic cloves, sliced 1 28-ounce can diced tomatoes 1 handful nuts, chopped 1 handful raisins or your favorite dried fruit 1 handful pitted oil-cured black olives ½ handful capers 1 tablespoon dried oregano Fresh parsley, chopped
Cook the pasta in salted, boiling water until al dente.
Meanwhile, heat 5 tablespoons of oil and the garlic in a large frying pan until golden, then add the tomatoes, nuts, raisins, olives, capers and oregano and cook for 10 minutes.
Drain the pasta and toss in the sauce. Serve topped with parsley.