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Recipe

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

Ingredients

  • 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

Preparation

  • 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.

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