Pappardelle with Rose Harissa, Black Olives, and Capers
4
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
2 tbsp
olive oil
1 lg
onion, thinly sliced
3 tbsp
rose harissa
14 oz
cherry tomatoes, halved
½ c
pitted kalamata olives, torn in half
2 tbsp
baby capers
Salt
¾ c
plus 2 TBSP water
¾ c
parsley, roughly chopped
1 lb
dried pappardelle pasta
½ c
Greek-style yogurt
Yotam Ottolenghi pares down his recipes in Ottolenghi Simple.
Pappare means “to gobble up,” in Italian, which is the destiny of this dish (particularly in Tara’s house, where her husband, Chris, makes it most Sunday nights). I like it spicy, but the quantity of harissa can easily be reduced. Make the sauce 3 days ahead if you like and keep in the fridge until needed.
Directions
- Put the oil into a large sauté pan with a lid and place over medium-high heat. Once hot, add the onion and fry for 8 minutes, stirring every once in a while, until soft and caramelized. Add the harissa, tomatoes, olives, capers, and ½ tsp salt and continue to fry for 3–4 minutes, stirring frequently, until the tomatoes start to break down. Add the water and stir to mix thoroughly. Once boiling, decrease the heat to medium-low, cover the pan, and simmer for 10 minutes. Remove the lid and continue to cook for 4–5 minutes, until the sauce is thick and rich. Stir in ½ cup/10g of the parsley and set aside.
- Meanwhile, fill a large pot with plenty of salted water and place over high heat. Once boiling, add the pappardelle and cook according to the package instructions, until al dente. Drain well.
- Return the pasta to the pot along with the harissa sauce and 1∕8 tsp of salt. Mix together well, then divide among 4 shallow bowls. Serve hot, with a spoonful of yogurt and a final sprinkle of parsley.
Reprinted with permission from Ottolenghi SIMPLE: A Cookbook by Yotam Ottolenghi with Tara Wigley and Esme Howarth, copyright © 2018. Published by Ten Speed Press, an imprint of Penguin Random House. Photography credit Jonathan Lovekin © 2018
