SERVES 4
Main Course

Ingredients

Pappardelle with Rose Harissa, Black Olives, and Capers
  • olive oil,2,tablespoons,,canaan-jenin-olive-oil
  • onion,1,large,thinly sliced (mounded 2 cups/220 grams)
  • rose harissa,3,tablespoons,or 50 percent more or less depending on variety,new-york-shuk-rosey-harissa
  • cherry tomatoes,14,ounces (400 grams),halved,
  • kalamata olives,1/2,cup (55 grams),pitted and torn in half,al-mabrouka-pitted-kalamata-olives
  • baby capers,2,tablespoons,,delicias-capers
  • salt,,,,mortons-kosher-salt
  • water,3/4,cup plus 2 tablespoons (200 milliliters), 
  • parsley,3/4,cup (15 grams),roughly chopped,
  • dried pappardelle pasta,1,pound 2 ounces (500 grams),or other wide flat pasta,
  • Greek-style yogurt,1/2,cup (120 grams),,
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Pappardelle with Rose Harissa, Black Olives, and Capers

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 the sauce 3 days ahead if you like and keep in the fridge until needed. — from Ottolenghi Simple by Yotam Ottolenghi. Buy this book from Penguin Random House, Indiebound, or Amazon.

Reprinted with permission from Ottolenghi Simple by Yotam Ottolenghi, 2018. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2018 Jonathan Lovekin.

Written By Yotom Ottolenghi | Oct 27, 2018

Ingredients

Pappardelle with Rose Harissa, Black Olives, and Capers
  • olive oil,2,tablespoons,,canaan-jenin-olive-oil
  • onion,1,large,thinly sliced (mounded 2 cups/220 grams)
  • rose harissa,3,tablespoons,or 50 percent more or less depending on variety,new-york-shuk-rosey-harissa
  • cherry tomatoes,14,ounces (400 grams),halved,
  • kalamata olives,1/2,cup (55 grams),pitted and torn in half,al-mabrouka-pitted-kalamata-olives
  • baby capers,2,tablespoons,,delicias-capers
  • salt,,,,mortons-kosher-salt
  • water,3/4,cup plus 2 tablespoons (200 milliliters), 
  • parsley,3/4,cup (15 grams),roughly chopped,
  • dried pappardelle pasta,1,pound 2 ounces (500 grams),or other wide flat pasta,
  • Greek-style yogurt,1/2,cup (120 grams),,
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Step one

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 teaspoon salt and continue to fry for 3–4 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 4–5 minutes, until the sauce is thick and rich. Stir in 1/2 cup/10 grams of the parsley and set aside.

Step two

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.

Step three

Return the pasta to the pot along with the harissa sauce and 1∕8 teaspoon of salt. Mix together well, then divide among 4 shallow bowls. Serve hot, with a spoonful of yogurt and a final sprinkle of parsley.