RECIPE
otam Ottolenghi s appardelle with ose Harissa, Black Olives and Capers
INGREDIENTS 2 tbsp of olive oil 1 large onion, thinly sliced (220g) 3 tbsp Rose Harissa 400g cherry tomatoes, halved
Serves 4 find there is no better dish to eat in the summer evenings than pasta. Al fresco, with the late sunshine and a glass of red or white wine, struggle to think of a better combination with which to while away those elongated evenings.
Pappare’ means to gobble up’, in talian, which is the destiny of this dish. like it spicy, but the uantity of harissa can easily be reduced. Make the sauce three days ahead if you like and keep in the fridge until needed.
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 yoghurt salt
METHOD 1. Put the oil into a large saut pan, for which you have a lid, and place on a medium high heat. nce hot, add the onion and fry for minutes, stirring every once in a while, until soft and caramelised. 2. Add the Rose Harissa, tomatoes, olives, capers and / teaspoon of salt and continue to fry for minutes, stirring fre uently, until the tomatoes
start to break down. Add of water and stir through.
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3. nce boiling, reduce the heat to medium low, cover the pan and simmer for minutes. Remove the lid and continue to cook for minutes until the sauce is thick and rich. Stir in g of the parsley and set aside. 4. Meanwhile, fill a large pot with plenty of salted water and
place on a high heat. nce boiling, add the pappardelle and cook according to the packet instructions until al dente. Drain well. 5. Return the pasta to the pot along with the harissa sauce and / teaspoon of salt. Mix together well, then divide between four shallow bowls. Serve hot, with a spoonful of yoghurt and a final sprinkle of parsley. 21
