Ingredients
9 total- 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
7 stepsStep 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.