Pappardelle with Harissa, Black Olives and Capers
The flavours of this Ottolenghi inspired recipe, will rock your socks, it’s easy, cost effective and the sauce can be made 3 days ahead. WHAT A WINNER!
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Ingredients
- 4 tbsp extra virgin olive oil
- 500 lamb mince (optional)
- 1 onion, large
- 4 tsp harisssa (rose) or whole chilies to taste
- 110 g pitted kalamata olives, roughly chopped or torn in half
- 40 g baby capers
- 20 g parsley
- 500 g dried wholemeal pappardelle
- 120 g rocket
- 400 g Cherry tomato, halved
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