– 2 tbsp olive oil
– 1 large onion, in thin slices (220 g)
– 3 tbsp rose harissa (45 g)
– 400 g cherry tomatoes, halved
– 60 g pitted kalamata olives, halved
– 20 g fine capers
– 15 g flat parsley, roughly sliced
– 500 g dried pappardelle (or another wide pasta)
– 120 g yogurt, Greek-style
1. Put the olive oil in a frying pan. When the oil is hot, add the onion and fry from time to time over medium-high heat, until tender and caramelized.
2. Add the harissa, olives, capers, tomatoes and ½ tsp of salt (I use less salt, I think Ottolenghi always uses a lot of salt) in the pan and continue to fry for another 5 minutes until the tomatoes fall apart.
3. Stir in 200 ml of water and cook the sauce for another 10 minutes with the lid on the pan. Remove the lid from the pan and let the sauce simmer for another 4-5 minutes until it is thick and rich in flavor. Stir in 10 g of parsley and set aside.
4. Cook the pappardelle al dente according to the instructions on the package and let drain well in a colander.
5. Put the pasta back in the pan together with the harissa sauce. Stir everything well and spread the pasta on deep plates. Serve with 1 tbsp yogurt and some parsley on top.