Christmas Eve should be about spending time with your family, not spending time in the kitchen. Our friend and esteemed food historian, Francine Segan, has sent us an effortlessly delicious traditional Christmas Eve dish from Naples that can be cooked up in minutes. Find the recipe after the jump.
Traditionally made in Naples with a selection of dried goods from the pantry, this eclectic pasta dish is unlike any other. After only five minutes of preparation, you can take a seat at the dinner table and enjoy this delicious meal with the whole family!
What You’ll Need:
Fusilloni pasta, 1 pound
5 tablespoons olive oil
1 garlic clove, sliced
½ cup chopped assorted nuts, like hazelnuts, walnuts, pine nuts
2 tablespoons raisins or any dried fruit
2 tablespoons salted capers, rinsed
1 28-ounce can diced tomoatoes
10 pitted oil cured black olive, cut in half
1 teaspoon dried oregano
1/4 cup chopped fresh parsley, plus more
What to Do:
1) Cook the pasta in salted boiling water until al dente
2) Meanwhile, heat the oil and garlic in a pan until golden, then add the nuts, raisins, capers and cook for a few minutes.
3) Stir in the tomato and cook for 4 or 5 minutes, then add the olives, oregano, and parsley. Cook for a minute or two.
4) Strain the pasta and toss well with the sauce.
5) Serve, and enjoy the evening!