I make this quick easy pasta dish when I really can’t be bothered to cook yet it always delivers and I love the flavours.
Firstly the wide Pappardelle pasta always makes things a little special but the addition of the Spicy Rose Harrisa, capers and fresh parsley really makes it an extra treat with no effort at all.
Serves 4
INGREDIENTS
2 tbsp Olive Oil
1 large Onion thinly sliced (220g)
3 Tbsp Rose Harissa (45g) - I like to use the Belazu brand.
(You can use 50% more or less depending on how spicy you like it)
400g Cherry Tomatoes, halved
55g Pitted Kalamata olives, torn in half
20g Baby Capers
15g Chopped Fresh Parsley
500g Dried Pappardelle Pasta (or any other wide flat pasta)
120 g Greek Yoghurt
Salt
METHOD
1. Put the oil in a large sauté pan for which you have a lid.
2. Over a medium heat add the onion and fry for 8 minutes until soft and caramelised.
3. Add the harissa, tomatoes, olives, capers and 1/2 tsp of salt and continue to fry for 3-4 minutes, stirring frequently, until the tomatoes start to breakdown.
Add 200 ml of water and stir through.
4. Once boiling, reduce the heat to medium low, cover the pan and simmer for 10 minutes.
5. Remove the lid of the sauce and continue to cook for 4-5 minutes until the sauce is thick and rich. Stir in 10 g of the parsley and set aside.
6. Meanwhile, fill a pot with plenty of salted water and place on a high heat. Once boiling, add the pappardelle and cook according to the packet instructions, until al dente. Drain well.
7. Return the Pasta to the pot along with the harissa sauce and 1/4 tsp of salt. Mix together well, then divide between four shallow bowls. Serve hot, with a spoonful of yoghurt and a final sprinkle of parsley.
