Pappardelle with rose harissa, black olives and capers
SERVES 4
2 tbsp olive oil 1 large onion, thinly sliced (220g) 3 tbsp (45g) rose harissa (or 50% more or less, depending on variety) 400g cherry tomatoes, halved 55g pitted Kalamata olives, torn in half 20g baby capers Salt 15g parsley, roughly chopped 500g dried pappardelle pasta (or another wide, flat pasta) 120g Greek-style yoghurt 1 Put the oil into a large sauté pan, for which you have a lid, and place on a medium high heat. Once hot, add the onion and fry for 8 minutes, stirring every once in a while, until soft and caramelised. Add the harissa, tomatoes, olives, capers and ½ teaspoon of salt and continue to fry for 3–4 minutes, stirring frequently, until the tomatoes start…
