Tagliatelle, harissa and basil passata, feta and black olive salsa
This super simple pasta from Helen Graham is a wonderful weeknight dish. The Heinz tomato and basil passata pairs beautifully with spicy rose harissa, for a Middle Eastern-inspired pasta.
Ingredients
Metric
Imperial
- 100ml of olive oil
- 3 garlic cloves, peeled and finely sliced
- 50g of rose harissa
- 500g of basil passata
- 1 tbsp of flaky sea salt
- 100g of feta
- 50g of pitted Kalamata olives, roughly chopped
- 1 bunch of basil, leaves picked and roughly chopped
- 1/4 tsp cracked black pepper
- 2 tsp balsamic vinegar
- 400g of tagliatelle
- salt, as needed
Method
To make the sauce, add 3 tbsp of the olive oil to a medium saucepan set on a medium heat. Add the garlic and gently sauté for 2 minutes, stirring regularly until soft. Add the rose harissa, passata and flaked sea salt. Simmer gently for 15 minutes
- 100ml of olive oil
- 3 garlic cloves, peeled and finely sliced
- 50g of rose harissa
- 500g of basil passata
- 1 tbsp of flaky sea salt
To make the feta salsa, roughly crumble the feta and add to a mixing bowl. Add the remaining olive oil, olives, basil, black pepper and balsamic vinegar and stir to combine
- 100g of feta
- 50g of pitted Kalamata olives, roughly chopped
- 1 bunch of basil, leaves picked and roughly chopped
- 1/4 tsp cracked black pepper
- 2 tsp balsamic vinegar
Meanwhile, bring a large saucepan of water to the boil with 1 tablespoon table salt. Add the pasta and cook for 7–10 minutes until al dente, reserving 200ml of the cooking water
- 400g of tagliatelle
Drain the pasta and return to the pot along with the tomato sauce and reserved water. Place on a low heat and stir until the sauce coats the pasta evenly. Taste for seasoning before distributing between 4 bowls and drizzling over the feta salsa to garnish
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