Pappardelle with rose harissa, black olives and capers

Name: Pappardelle with rose harissa, black olives and capers
Yield: Serves four
Cuisine: Italian
Ingredients: 120 g Greek-style yoghurt; 500 g dried pappardelle pasta (or another wide, flat pasta); salt; 3 tbsp rose harissa (or 50% more or less, depending on variety) (45 g); 400 g cherry tomatoes, halved; 2 tbsp olive oil; 1 large onion, thinly sliced (220 g); 15 g parsley, roughly chopped; 500 g dried pappardelle pasta (or another wide, flat pasta); 55 g pitted Kalamata olives, torn in half; 20 g baby capers

Preparation info

Serves
four

Difficulty
Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

About

Pappare means ‘to gobble up’ in Italian, which is the destiny of this dish (particularly in Tara’s house, where her husband Chris makes it most Sunday nights). I like it spicy, but the quantity of harissa can easily be reduced. Make the sauce 3 days ahead if you like and keep in the fridge until needed.

Ingredients

2 tbsp olive oil
1 large onion, thinly sliced (220 g)

Europe
Italy
Pasta
Supper
Vegetarian

Method

Put the oil into a large sauté pan, for which you have a lid, and place on a medium high heat. Once hot, add the onion and fry for 8 minutes, stirring every once in a while, until soft and caramelised. Add the harissa, tomatoes, olives, capers and ½ teaspoon of salt and continue