Name: Harissa Tomato Pappardelle
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 Tbsp olive oil; 1 large onion (thinly sliced, about 220 g); 2½ Tbsp rose harissa paste (about 40 g, adjust to taste); 400 g cherry tomatoes (halved); 60 g pitted Kalamata olives (halved); 15 g baby capers (drained); 450 g dried pappardelle pasta; 15 g fresh parsley (chopped); 100 g Greek yogurt; ½ tsp salt; ¼ tsp black pepper; squeeze of lemon juice

1

Searing the Beef

Inspiration: Adapted from Ottolenghi’s harissa pasta, with small changes for a lighter, weeknight-ready version.
Substitutions: Tagliatelle or linguine can stand in for pappardelle. Labneh or crème fraîche works instead of yogurt.
Serving suggestions: Add roasted red peppers or spinach for more vegetables.
Wine pairing: A crisp Sauvignon Blanc or dry rosé balances the spice.
Make-ahead: Sauce keeps 2 days in the fridge; reheat gently before tossing with pasta.
Leftovers: Store up to 3 days, add a splash of water when reheating to loosen the sauce.

Notes

1

Heat olive oil in a large pan, add onion, and cook until soft and golden, about 8 minutes.

2

Stir in harissa, tomatoes, olives, capers, salt, and pepper. Add 200 ml water, cover, and simmer 10 minutes. Uncover and cook until thickened, then stir in half the parsley and lemon juice.

3

Cook pasta in salted water until al dente, drain, and reserve a splash of pasta water.

4

Toss pasta with sauce, divide among bowls, and top with yogurt and parsley.

Instructions

2 Tbsp olive oil

1 large onion (thinly sliced about 220 g)

2½ Tbsp rose harissa paste (about 40 g adjust to taste)

400 g cherry tomatoes (halved)

60 g pitted Kalamata olives (halved)

15 g baby capers (drained)

450 g dried pappardelle pasta

15 g fresh parsley (chopped)

100 g Greek yogurt

½ tsp salt

¼ tsp black pepper

squeeze of lemon juice

Harissa Tomato Pappardelle

Anthology of Crumbs

women chef with white background (3) (1).jpg

average rating is 5 out of 5

This dish is a balance of heat, sweetness, and creaminess: cherry tomatoes softened into a harissa-scented sauce, olives and capers adding briny depth, and wide ribbons of pappardelle binding it all together. A cooling spoonful of yogurt on top mellows the spice and turns the sauce silky. This recipe is my own take on Ottolenghi’s harissa pasta, keeping the spirit of his flavors while tailoring them to a weeknight table — quick enough for everyday but with all the richness of something meant to share.

Servings :

4

Calories:

Prep Time

10 min

Cooking Time

25 min

Rest Time

0

Total Time

35 min