Pappardelle with rose harissa, black olives and capers

Yotam Ottolenghi

Main
easy
4
45 minutes

PT45M

In this hearty recipe from Yotam Ottolenghi, pappardelle is served with rose harissa, Kalamata olives and capers for a full-flavoured, generous meal that is wonderfully easy to put together. This recipe was taken from SIMPLE by Yotam Ottolenghi, published by Ebury Press. Images by Jonathan Lovekin.

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Pappare means ‘to gobble up’, in Italian, which is the destiny of this dish (particularly in Tara’s house, where her husband Chris makes it most Sunday nights). I like it spicy, but the quantity of harissa can easily be reduced. Make the sauce 3 days ahead if you like and keep in the fridge until needed.

2 tbsp of olive oil
1 large onion, thinly sliced
3 tbsp of rose harissa, or 50% more or less depending on variety
400g of cherry tomatoes, halved
55g of pitted Kalamata olives, torn in half
20g of baby capers
500g of pappardelle, dried (or another type of wide, flat pasta)
15g of parsley, roughly chopped
120g of Greek-style yoghurt
salt

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Put the oil into a large sauté pan, for which you have a lid, and place on a medium high heat. Once hot, add the onion and fry for 8 minutes, stirring every once in a while, until soft and caramelised. Add the harissa, tomatoes, olives, capers and ½ teaspoon of salt and continue to fry for 3–4 minutes, stirring frequently, until the tomatoes start to break down. Add 200ml of water and stir through. Once boiling, reduce the heat to medium low, cover the pan and simmer for 10 minutes. Remove the lid of the sauce and continue to cook for 4–5 minutes, until the sauce is thick and rich. Stir in 10g of the parsley and set aside

Meanwhile, fill a large pot with plenty of salted water and place on a high heat. Once boiling, add the pappardelle and cook according to the packet instructions, until al dente. Drain well

Return the pasta to the pot along with the harissa sauce and 1/8 teaspoon of salt. Mix together well, then divide between four shallow bowls. Serve hot, with a spoonful of yoghurt and a final sprinkle of parsley

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