Recipe: Pappardelle with Rose Harissa, Black Olives & Capers

Saturday, 11 May 2024 09:00

Pasta is perfect for an easy spring supper and ‘Pappare’ means ‘to gobble up’ in Italian, which is the destiny of this dish! If you prefer a little less spice, then simply reduce the quantity of harissa

Serves: 4

TOP TIP:
Make the sauce up to three days ahead and keep in the fridge until needed – the flavour intensifies

Ingredients:

2 tbsp of olive oil

1 large onion, thinly sliced

3 tbsp Rose Harissa

400g (14oz) cherry tomatoes, halved

55g (2oz) pitted Kalamata olives, torn in half

20g (1oz) baby capers

500g (17½oz) dried pappardelle pasta (or another wide, flat pasta)

15g (½oz) parsley, roughly chopped

120g (4oz) Greek-style yoghurt

Salt

Method:

1. Use a large sauté pan, for which you have a lid, add the oil and place on a medium high heat. Once hot, add the onion and fry for 8 minutes, stirring regularly until soft and caramelised.

2. Add the Rose Harissa, tomatoes, olives, capers and ½ teaspoon of salt and continue to fry for 3–4 minutes, stirring frequently, until the tomatoes start to break down. Add 200ml of water and stir through.

3. Once boiling, reduce the heat to medium low, cover the pan with the lid and simmer for 10 minutes. Remove the lid of the sauce and continue to cook for 4–5 minutes, until the sauce is thick and rich. Stir in most of the parsley (keep some for garnishing) and set aside.

4. Meanwhile, fill a large 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.

5. Return the pasta to the pot along with the sauce and season to taste, stir to mix and then divide between four pasta bowls. Serve hot, with a spoonful of yoghurt and a final sprinkle of parsley and parmesan if desired.

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Recipe: Pappardelle with Rose Harissa, Black Olives & Capers

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