Your folders
Your folders
Export 9 ingredients for grocery delivery
Step 1
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.
Step 2
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.
Step 3
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.
Your folders
pastaetal.com
5.0
(1)
Your folders
bonappetit.com
4.8
(25)
Your folders
myrecipes.com
15 minutes
Your folders
jamieoliver.com
Your folders
herbies.com.au
30 minutes
Your folders
seriouseats.com
Your folders
wildforkfoods.com
5.0
(1)
Your folders
177milkstreet.com
25 minutes
Your folders
cookingontheweekends.com
5.0
(9)
20 minutes
Your folders
bonappetit.com
4.8
(22)
Your folders
foodandwine.com
4.0
(1.6k)
Your folders
thekitchn.com
3.5
(2)
1 hours
Your folders
allrecipes.com
4.7
(51)
15 minutes
Your folders
bbcgoodfood.com
Your folders
lacucinaitaliana.com
Your folders
foodnetwork.com
4.8
(54)
10 minutes
Your folders
thekitchn.com
Your folders
greatbritishchefs.com
Your folders
americastestkitchen.com
4.1
(18)