Pappardelle with Rose Harissa Recipe
n 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...
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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
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