Recipe forYotam Ottolenghi’spappardelle with roseharissa, black olivesandcapers

YotamOttolenghi’s Pappardelle with Rose Harissa,Black OlivesandCapers

INGREDIENTS

Serves 4

Ifind thereisnobetter dish to eatinthesummer eveningsthan pasta. Al fresco,withthelate sunshineand aglassof redor whitewine, Istruggletothink of abetter combination with whichtowhileawaythose elongatedevenings. ‘Pappare’ means‘togobble up’, inItalian, whichisthe destinyof thisdish. Ilikeitspicy,butthe quantityofharissacaneasilybe reduced. Makethe saucethree days aheadifyou likeand keepin thefridgeuntil needed.

2tbsp ofolive oil 1largeonion,thinlysliced(220g) 3tbsp Rose Harissa 400gcherry tomatoes, halved 55gpittedKalamataolives,torn in half 20g babycapers 500gdried pappardellepasta (oranotherwide,flatpasta) 15g parsley, roughlychopped 120gGreek-style yoghurt salt

METHOD

1. Puttheoilintoa largesauté pan, forwhichyouhavealid,and placeonamediumhighheat. Once hot, addthe onionand fryfor 8minutes,stirring every oncein awhile,until softand caramelised.

2. Addthe Rose Harissa, tomatoes, olives, capersand 1/2 teaspoon of saltand continue to fryfor 3-4minutes,stirring frequently,untilthetomatoes start tobreakdown. Add200ml of water andstir through.

3. Once boiling,reducetheheat to medium low,coverthe pan andsimmerfor 10 minutes. Remove thelid andcontinueto cookfor 4–5minutesuntilthe sauceis thickand rich.Stir in 10g of theparsley andsetaside. placeonahighheat.Once boiling,add thepappardelle and cookaccordingtothe packet instructionsuntil al dente. Drainwell.

5. Returnthe pasta to thepot alongwiththe harissasauceand 1/8 teaspoonofsalt.Mixtogether well,then divide between four shallow bowls.Servehot, with a spoonfulofyoghurtandafinal sprinkle of parsley.