Pappardelle with rose harissa, black olives and capers from Ottolenghi by Yotam Ottolenghi

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Notes about this recipe

  • Recipe Notes

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

  • hirsheys on January 07, 2023

    This is a very simple dish to prepare that 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 kind), 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.

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