Pap­pardelle with rose harissa, black olives and ca­pers

Pap­pare means ‘to gob­ble up’ in Ital­ian, which is the des­tiny of this dish. I like it spicy, but the quan­tity of harissa can be re­duced. Make the sauce three days ahead, if you like, and keep in the fridge un­til needed.

Red - - Living -

Serves 4

Prepa­ra­tion time: 15 min­utes Cook­ing time: about 30 min­utes

2tbsp olive oil

1 large onion, thinly sliced (220g) 3tbsp rose harissa

400g cherry toma­toes, halved 55g pit­ted Kala­mata olives, halved 20g baby ca­pers

15g pars­ley, roughly chopped 500g dried pap­pardelle pasta

(or an­other wide, flat pasta)

120g Greek-style yo­gurt

1 Put oil into a large sauté pan, for which you have a lid, and place on a medium-high heat. Once hot, add onion and fry for 8min, stir­ring ev­ery once in a while, un­til soft and caramelised. Add harissa, toma­toes, olives, ca­pers and 1/2tsp salt and con­tinue to fry for 3-4min, stir­ring fre­quently, un­til the toma­toes start to break down. Add 200ml water and stir through. Once boil­ing, re­duce the heat to medium-low, cover the pan and sim­mer for 10min. Re­move the lid of the sauce

and con­tinue to cook for 4-5min, un­til the sauce is thick and rich.

Stir in 10g pars­ley and set aside.

2 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.

3 Re­turn pasta to the pot along with the sauce and salt. Mix well, then di­vide be­tween four shal­low bowls. Serve hot with a spoon­ful of yo­gurt and a sprin­kle of pars­ley.

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