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
Legend
ingredient
produce
🔥 oven
🍳 stove
🔪 preparation
🌀 mixing
🍽 assembly
⏳ waiting
waiting time between steps
finished dish
Preparation steps
- fry the onion until soft and caramelised for 8 minutes
- add the rose harissa, tomatoes, olives, capers and salt and fry for 3-4 minutes until tomatoes break down
- stir in water and simmer covered for 10 minutes until boiling then reduced to medium low
- cook uncovered until the sauce is thick and rich for 4-5 minutes
- 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