Pappardelle with Rose Harissa Recipe - Great British Chefs

Ingredients

• 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