FETTUCCINE / PAPPARDELLE WITH ROSE HARISSA, BLACK OLIVES AND CAPERS

A yummy recipe from Ottolenghi's cookbook SIMPLE (P188) using my favourite ingredient Rose Harissa. This spicy, tangy, sweet cherry tomato based sauce combined with any flat / wide based pasta like fettuccine or pappardelle is simply irresistible ! You will gobble it down in minutes!

Serves: 4

INGREDIENTS:

• 500 gms dried fettuccine or pappardelle pasta

• 1 large onion, thinly sliced (220 gms)

• 3 tbsp Rose Harissa

• 400 gms cherry tomatoes, halved

• 20 gms baby capers

• 55 gms kalamata olives, torn in half

• 15 gms parsley, chopped

• 120 gms greek style yoghurt

• salt

METHOD:

• Heat oil on medium high heat in a deep large sauté pan

• Add sliced onions and fry for 8-10 mins until soft and caramalised

• Add the rose harissa, tomatoes, olives, capers and 1/2 tsp salt and continue to fry for 3-4 mins until the tomatoes start to break down

• Add 200 ml of water and stir through. once boiling, reduce the heat to medium low, cover the pan and simmer for 10-12 mins

• Remove the lid and continue to cook for another 5 mins until the sauce is thick and rich

• Stir in 10 gms of parsley

• Meanwhile, fill a large pot with plenty of salted water an place on a high heat. once boiling, add the pasta and cook according to the packet instructions until al dente. drain well

• Return the pasta to the pot along with the sauce and mix well. Check for salt

• Serve along with a spoonful of yoghurt (optional) and a sprinkle of parsley

Note: I am lactose intolerant and I avoid yoghurt. I served the pasta with grated parmesan cheese and it tasted amazing!