Pappardelle with rose harissa, black olives and capers from Essential Ottolenghi: A Collection (page 188) by Yotam Ottolenghi

  • Greek yoghurt
  • cherry tomatoes
  • Show all ingredients...

  • EYB Comments

    Can substitute wide flat pasta of your choice for pappardelle pasta.

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Eat Your Books

    Can substitute wide flat pasta of your choice for pappardelle pasta.

  • TrishaCP on August 13, 2020

    We liked this just fine- but I felt like it really needed the yogurt. I personally thought the pasta to sauce ratio was fine, since the flavors are really strong (used the full amount of rose harissa).

  • tmitra on July 04, 2020

    I'm always interested in variations on puttanesca, and I liked this one, despite needing to use fettuccine in lieu of pappardelle. However, next time, I'd double the sauce for this weight of pasta.

  • Poppyseedbagel on June 19, 2020

    Excellent and even nicer than puttanesca

  • VineTomato on December 15, 2019

    Mr VT loved this. I thought it was okay, like a puttanesca but without the delicious anchovy flavour. Mr VT abhors anchovies, so this could be a great pasta for other anchovy haters. I have written the word anchovy many times for recipe that does not contain anchovies!

  • JJ2018 on May 20, 2019

    This was nice but I wouldn’t be in a rush to repeat. Reduced the harissa slightly. There was a lot of pasta to sauce ingredients so ratio seemed slightly off

  • hirsheys on May 02, 2019

    This is a very simple dish to prepare, which I chose because I had some grape tomatoes needing to be used up. You basically caramelize some onion (which went pretty fast, actually, since the heat is set fairly high), then add harissa (I didn't have the rose version), halved tomatoes, halved kalamatas (I coarsely chopped them), some capers, and a little salt, then cook it all down into a nice sauce (adding in a little chopped parsley). You're supposed to serve with a dollop of yogurt, which is interesting. I used the mild harissa that's open in my fridge for this, and really wished it was spicy instead. I also didn't have pappardelle, so I used this dish as an excuse to use some interesting mixed shape pasta I had in my pantry. (It worked well.) The dish itself is quite nice, but it doesn't taste all that different from a standard puttanesca and I think I prefer my own recipe to this one.

  • anya_sf on May 02, 2019

    I used half the rose harissa so it wouldn't be too spicy and it definitely wasn't; I'll try more next time. I made the sauce 2 days ahead. This was a simple, delicious pasta dish that I would definitely make again. There isn't a ton of sauce relative to pasta, but the ratio seemed just right since the sauce has strong flavors. I'd never had yogurt on pasta before, but it was great. I used fettuccine pasta, but really, any shape would work.

  • mrshalf on January 29, 2019

    Definitely amazing! Will absolutely put this into rotation and for any skeptics out there - the regular harissa paste from DEA was spot on. Not too spicy and definitely didn't miss the "rose harissa". This was fantastic!

  • Rutabaga on January 04, 2019

    This is good, although I think I like the chickpea and pasta recipe from this book better. I used about two tablespoons of rose harissa, and it was only mildly spicy, yet still too spicy for the kids. Fortunately, I addressed that concern by setting some plain pasta aside for them. Soft goat cheese is also good on the pasta if you aren't using yogurt.

  • lilham on October 17, 2018

    An unusual take on a tomato pasta, but absolutely delicious. I used linguine instead of a flat pasta and tinned tomatoes instead of fresh.

  • Astrid5555 on September 15, 2018

    Most delicious pasta dish I have cooked in years. Halved the recipe but only used one third of the rose harissa paste. Had just the right spiciness for us. Husband licked the plate and then we fought over the leftover sauce. Can‘t wait to make this again.

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