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