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.