Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Pappardelle with Rose Harissa, Black Olives, and Capers

Pappardelle with Rose Harissa

Servings: 4

Pappare means “to gobble up,” in Italian, which is the destiny of this dish (particularly in Tara’s house, where her husband, Chris, makes it most Sunday nights). I like it spicy, but the quantity of harissa can easily be reduced. Make 3 days ahead if you like and keep in the fridge until needed


  • 2 Tbs. olive oil
  • 1 large onion, thinly sliced (2 cups)
  • 3 Tbs. rose harissa (or 50 percent more or less, depending on variety)
  • 14 oz. cherry tomatoes, halved
  • 1/2 cup pitted Kalamata olives, torn in half
  • 2 Tbs. baby capers
  • Salt
  • 3/4 cup plus 2 Tbs. water
  • 3/4 cup  parsley, roughly chopped
  • 1 lb. 2 oz. dried pappardelle pasta (or other wide, flat pasta)
  • 1/2 cup Greek-style yogurt


  • Put the oil into a large sauté pan with a lid, and place over medium-high heat. Once hot, add the onion and fry for 8 minutes, stirring every once in a while, until soft and caramelized. Add the harissa, tomatoes, olives, capers, and 1/2 tsp. salt and continue to fry for 3 to 4 minutes, stirring frequently, until the tomatoes start to break down. Add the water and stir to mix thoroughly. Once boiling, decrease the heat to medium-low, cover the pan, and simmer for 10 minutes. Remove the lid and continue to cook for 4 to 5 minutes, until the sauce is thick and rich. Stir in 1/2 cup of the parsley and set aside.
  • Meanwhile, fill a large pot with plenty of salted water and place over high heat. Once boiling, add the pappardelle and cook according to the package instructions, until al dente. Drain well.
  • Return the pasta to the pot along with the harissa sauce and 1/8 tsp. of salt. Mix together well, then divide among 4 shallow bowls. Serve hot, with a spoonful of yogurt and a final sprinkle of parsley.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks