Wednesday 12 December 2018

Yotam Ottolenghi: Pappardelle with rose harissa, black olives and capers

 

Pappardelle with rose harissa, black olives and capers by Yotam Ottolenghi
Pappardelle with rose harissa, black olives and capers by Yotam Ottolenghi
Pappardelle with rose harissa, black olives and capers. Photography by Jonathan Lovekin.

You don’t need to spend hours preparing a Yotam Ottolenghi recipe. The chef’s latest book, Simple, features standout dishes that are easy to cook.

Pappardelle with rose harissa, black olives and capers

Pappare means 'to gobble up', in Italian, which is the destiny of this dish (particularly in my co-author 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 three days ahead if you like and keep in the fridge until needed.

Serves 4. S.I.M.P.L.E. (see key below)

Ingredients

2 tbsp olive oil

1 large onion, thinly sliced (220g)

3 tbsp rose harissa (or 50pc more or less, depending on variety - see below right)

400g cherry tomatoes, halved

55g pitted Kalamata olives, torn in half

20g baby capers

500g dried pappardelle pasta (or another wide, flat pasta)

15g parsley, roughly chopped

120g Greek-style yoghurt

Salt

Method

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 to break down. Add 200ml of water and stir through. Once boiling, reduce the heat to medium low, cover the pan and simmer for 10 minutes. Remove the lid of the sauce and continue to cook for 4-5 minutes, until the sauce is thick and rich. Stir in 10g of the parsley and set aside.

2. Meanwhile, fill a large pot with plenty of salted water and place on a high heat. Once boiling, add the pappardelle and cook according to the packet instructions, until al dente. Drain well.

3. Return the pasta to the pot along with the harissa sauce and ⅛ teaspoon of salt. Mix together well, then divide between four shallow bowls. Serve hot, with a spoonful of yoghurt and a final sprinkle of parsley.

S Short on time: less than half an hour

I Ingredients: 10 or fewer

M Make ahead

P Pantry-led

L Lazy

E Easier than you think

Recipes extracted from Simple by Yotam Ottolenghi, published by Ebury Press (€29). Photography by Jonathan Lovekin.

Weekend Magazine

Life Newsletter

Our digest of the week's juiciest lifestyle titbits.

Editors Choice

Also in Life