Ottolenghi's Pappardelle with Rose Harissa, Black Olives & Capers

October 21, 2018
Photo by Jonathan Lovekin
Author Notes

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.

Reprinted from Simple, © Yotam Ottolenghi with Tara Wigley and Esme Howarth, with permission from Ten Speed Press, 2018.Food52

  • Prep time 5 minutes
  • Cook time 30 minutes
  • Serves 4
  • 2 tablespoons olive oil
  • 1 large onion, thinly sliced (mounded 2 cups, 220g)
  • 3 tablespoons rose harissa (or 50 percent more or less; depending on variety)
  • 14 ounces (400g) cherry tomatoes, halved
  • 1/2 cup (55g) pitted kalamata olives, torn in half
  • 2 tablespoons baby capers
  • 1/2 teaspoon plus 1/8 teaspoon salt
  • 3/4 cup plus 2 tablespoons (200ml) water
  • 3/4 cup (15g) parsley, roughly chopped
  • 1 pound 2 ounces (500g) dried pappardelle pasta (or other wide flat pasta)
  • 1/2 cup (120g) Greek-style yogurt
In This Recipe
  1. 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 (10g) of the parsley and set aside.
  2. 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.
  3. 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.

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