Pappardelle with rose harissa, black olives, and capers
Updated: Apr 25, 2021
I love to try new ingredients. I read about rose harissa on a chefs blog, and I absolutely had to try it. Harissa is from North Africa, Algeria, Morocco and Egypt and a blend of spiced and chilies. It is fiery, pungent and the perfect pairing for grilled meats,
I first encountered it in Morocco. It is used like ketchup here, and transformed how I used it and how much I liked it. This harissa from Belazu is phenomenal, just the right amount of heat, flavorful and wonderful. I cannot get enough of it!
I love all the Ottolenghi cookbooks, I have each and every one of them and cook from them often. His recipes span the globe and every dish turns out very well. I must have cooked most of the book Plenty. This is a recipe I will cook often.
This pasta paired wonderfully with Moorish-style lamb chops. They complimented each other well, leaving your palate full of flavor and spice.
For more recipes from this cookbook click here.
4 tablespoons olive oil
1 large onion, finely sliced
3 tablespoons rose harissa, or more to taste
1 lb cherry tomatoes, halved
1/2 cup kalamata olives, I like the dry oil-cured type, but brined is fine. I also have used a mix of black and green olives.
2 tablespoons capers
Salt to taste
1/2 cup parsley, minced
1 lb good quality pappardelle pasta
1/2 cup Greek yogurt
Heat the oil in a pot and add the onions. Saute on medium heat till the onions are soft , caramelized and lightly golden. Add the harissa, capers, olives and tomatoes and cook on medium till the tomatoes break down and the sauce is thick, rich and smells amazing.
Cook the pasta as per instructions on the packet. Drain, reserving a 1/2 cup of water, add both the pasta and broth to the sauce, mix well and simmer for a minute.
Serve on a platter immediately topped with the yogurt and parsley.