Pappardelle with Rose Harissa, Black Olives and Capers
By Yotam Ottolenghi
Published on 11 August 2025
This crowd-pleasing pasta dish is a brilliant recipe by “Ottolenghi Simple” cookbook. It has a subtle kick from the harissa and makes the perfect quick, flavorful midweek meal. It’s a family favourite in Gabby Logan’s household and she recommends serving it with your choice of fish or meat to elevate the dish and boost the protein content.Time and servings
1 hr 5 minsTotal time
4Servings
25 minsPrep time
40 minsCooking time
Ingredients
- 2 tbsp olive oil
- 1 large onion, thinly sliced
- 3 tbsp rose harissa
- 400g cherry tomatoes, halved
- 55g pitted kalamata olives, halved
- 20g baby capers
- 500g dried pappardelle, or any pasta of your choice
- 1 handful parsley, roughly chopped
- 120g Greek-style yoghurt, to serve
Method
Step 1
Add the oil to a large sauté pan with a matching lid and set it over medium-high heat.Step 2
Heat the pan, then toss in the onion and cook for about 8 minutes, stirring now and then, until they brown.Step 3
Stir in the harissa, tomatoes, olives, capers, and half a teaspoon of salt, then cook for another 3 to 4 minutes, stirring often, until the tomatoes begin to soften and break apart.Step 4
Add 200ml of water and stir through.Step 5
As soon as it boils, reduce the heat, put the lid on, and leave it to gently simmer for 10 minutes.Step 6
Take the lid off and let the sauce bubble away for another 4 to 5 minutes, until it thickens and deepens in flavour. Mix in most of the parsley, reserving some for garnish.Step 7
Return the pasta to the pot and add the harissa sauce. Season to taste, and mix well. Serve hot, topped with a spoonful of yoghurt and a final sprinkle of parsley.