Try this delicious, inventive take on a tomato-y, puttanesca style pasta if you’re short on time and want a dish with lots of flavor. Also, don’t forget the yogurt, it adds great tang. Adapted from Simple by Yotam Ottolenghi.
- 2 T olive oil
- 1 large onion, thinly sliced
- 3 T harissa
- 14 oz cherry tomatoes, halved (note: you can use whatever kind of tomato you have, just cut into small pieces)
- 1/2 c pitted kalmata olives (note: I had extra tapenade lying around and threw some of that in)
- 2 T baby capers
- 1/2 t salt
- 3/4 c water
- 3/4 c parsley, roughly chopped
- 1 lb dried pappardelle pasta (or other wide flat pasta)
- 1/2 c Greek yogurt
- Bring a large pot of water to boil.
- Heat oil in a large sauce pan over medium high heat. Once hot, add the onion and fry for 8 minutes, until soft.
- Add the harissa, tomatoes, olives, capers, and 1/2 t salt. 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.
- When the sauce is done, stir in 1/2 c of the parsley and set aside.
- As sauce is simmering, cook pappardelle according to the package instructions, until al dente. Drain well and toss with a bit of oil to prevent sticking.
- Return the pasta to the pot and combine with harissa sauce.
- Serve with a spoonful of yogurt and extra parsley.