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Pappardelle with rose harissa, black olive and capers

Silky pappardelle coated in rose harissa tomato sauce, rich and bold.
Black olives and capers add briny pop, finished with fresh parsley.
Warm, comforting, and just spicy enough for weeknight joy.

dinner ⏱ 35 min 680 kcal / portion 125.0 g carbs / portion (estimated) glutenmilk 🔗 Original source

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Pappardelle with rose harissa, black olive and capers
v2 · rb0e705f985 20260727Z1751 500 g pappardelle 25 g parsley 120 g yogurt salt to taste 200 ml water 🍳 ⏱ 8 min fry the onion until soft and caramelised 🍳 ⏱ 3-4 min add the rose harissa, tomatoes, olives, capers and salt and fry until tomatoes break down 🍳 ⏱ 10 min stir in water and simmer covered until boiling then reduced to medium low 🍳 ⏱ 4-5 min cook uncovered until the sauce is thick and rich stir in parsley and set aside 🍳 boil salted water and cook the pappardelle until al dente according to packet instructions 🔪 drain the pappardelle well 🌀 return the pasta to the pot, mix in the harissa sauce and salt, and combine well 🍽 divide into four shallow bowls and serve hot with a spoonful of yoghurt and a final sprinkle of parsley Pappardelle Rose Harissa 🎉 2 tbsp olive oil 220 g onion 45 g rose harissa 400 g tomato 55 g olive 20 g capers olive oil, onion rose harissa, tomato, olive, capers water parsley salt yogurt
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Preparation steps

  1. fry the onion until soft and caramelised for 8 minutes
  2. add the rose harissa, tomatoes, olives, capers and salt and fry for 3-4 minutes until tomatoes break down
  3. stir in water and simmer covered for 10 minutes until boiling then reduced to medium low
  4. cook uncovered until the sauce is thick and rich for 4-5 minutes
  5. stir in parsley and set aside
  6. boil salted water and cook the pappardelle until al dente according to packet instructions
  7. drain the pappardelle well
  8. return the pasta to the pot, mix in the harissa sauce and salt, and combine well
  9. divide into four shallow bowls and serve hot with a spoonful of yoghurt and a final sprinkle of parsley

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