Pappardelle with rose harissa, black olive and capers

dinner · ⏱ 35 min · 4 portions · 125.0 g carbs / portion · allergens: gluten, milk

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
http://flowcooking.food/en-us/recipe/516/pappardelle-with-rose-harissa-black-olive-and-capers/