Recipe forYotam Ottolenghi’spappardelle with roseharissa, black olivesandcapers

otamOttolenghi s appardelle with ose Harissa,Black OlivesandCapers

INGREDIENTS

Serves 4

find thereisnobetter dish to eatinthesummer eveningsthan pasta. Al fresco,withthelate sunshineand aglassof redor whitewine, struggletothink of abetter combination with whichtowhileawaythose elongatedevenings. Pappare’ means togobble up’, in talian, whichisthe destinyof thisdish. likeitspicy,butthe uantityofharissacaneasilybe 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 largesaut pan, forwhichyouhavealid,and placeonamediumhighheat. nce hot, addthe onionand fryfor minutes,stirring every oncein awhile,until softand caramelised.

2. Addthe Rose Harissa, tomatoes, olives, capersand / teaspoon of saltand continue to fryfor minutes,stirring fre uently,untilthetomatoes start tobreakdown. Add ml of water andstir through.

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

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