Pappardelle with rose harissa, black olives & 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 easily be reduced. Make the sauce three days ahead if you like and keep in the fridge until needed.

SERVES 4-6 PREP 20 mins COOK 35 mins EASY V

1 tbsp olive oil

1 large onion, thinly sliced

3 tbsp rose harissa

400g cherry tomatoes, halved

55g pitted Kalamata olives, torn in half 20g baby capers

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

15g parsley, roughly chopped

120g Greek-style yogurt

1 Put the oil in a large frying pan that has a lid, and place on a medium high heat. Once hot, add the onion and fry for 8 mins, stirring every once in a while, until soft and caramelised. Add the harissa, tomatoes, olives, capers and 1/2 tsp of salt and continue to fry for 3-4 mins, 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 10 mins. Remove the lid of the sauce and continue to cook for 4-5 mins until the sauce is thick and rich. Stir in 10g of the parsley and set aside.

2 Meanwhile, place a large pan with plenty of salted water on a high heat. Once boiling, add the pappardelle and cook following pack instructions, until al dente. Drain well.

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

GOOD TO KNOW low fat • low cal • fibre • 1 of 5-a-day PER SERVING 430 kcals • fat 8g • saturates 2g • carbs 72g • sugars 8g • fibre 7g • protein 14g • salt 1.9g