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.

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.